Korean Cultural Centre AU | Media Release | 21 April 2026

GLOBAL FERMENTATION BOOM BRINGS JANG Korean fermented sauces CULTURE TO SYDNEY

A Special Program featuring theory, tasting, demonstration, and culinary experience.

SYDNEY, AUSTRALIA – 21 April 2026
The Korean Cultural Centre Australia presents a special program introducing Korea’s traditional fermentation heritage through Jang, the foundation of Korean cuisine. Recognised on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, Jang reflects centuries of culinary knowledge, sustainability, and wellbeing practices.
 
The program highlights Korea’s three essential fermented sauces —Gochujang, Doenjang, and Ganjang —through theory sessions, guided tastings, and hands-on cooking activities. Participants will gain insight into traditional fermentation techniques and experience how these foundational ingredients shape Korean cuisine.
 
Korean fermentation is gaining global recognition across wellness and food culture. From kimchi to doenjang, it supports gut health and aligns with growing interest in plant-based, sustainable, and protein-rich diets.
 
Korean cuisine is also attracting worldwide attention through K-drama and Netflix, turning traditional foods into a global curiosity. At the same time, a chef-driven fermentation trend and broader fermentation boom are elevating Korean sauces as essential drivers of savoury complexity in modern gastronomy.
 
Korean fermentation further reflects the rise of slow food and mindful living, emphasising time, process, and balance in contemporary food culture.

PROGRAM DETAILS (150 min)

 EVENT INFORMATION

Interviews are available upon request.
 
Co-hosted with the Korean Food Promotion Institution, and supported by the Ministry of Culture, Sports and Tourism and the Korean Foundation for International Cultural Exchange (KOFICE), the program forms part of the “Touring K-Arts” initiative, promoting Korean culture and culinary traditions internationally.
 
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