How Fermentation Turns Fresh Fruit Into Well-Known Asian Delicacies | Sour, Salty & Alive 

Humans have found ways to harness the bounty of the lush rainforests and the valleys of Asia, to turn the exotic fruits of their land into an extraordinary variety of flavours.
In South Korea, fermented sauces known as ‘jang’ form the cornerstone of their big, bold cuisine. At the Philippines’ Chocolate Hills, fermentation champions the 300-year history behind the cacao bean that creates its namesake delicacy. In the dense jungles of Sabah, the largest fruit in the world - jackfruit - is harvested unripe and transformed by lactic acid fermentation into a dish beloved by the indigenous tribes.
00:00 Introduction
01:47 Strawberry gochujang, modern twist on traditional Korean sauce
05:55 How fermenting cacao beans turns them into chocolate
12:34 Making fermented rice into gochujang
16:57 Nangka Nonsom, fermented jackfruit side dish in Malaysia
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About the show: Not raw. Not cooked. But crafted by time. The ancient art of fermentation unlocks a world of delicious possibilities. Discover Asia’s most delectable, fermented foods.
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