Chusu (Korea)

Chusu is a traditional Korean culinary craft that involves fermenting and aging foods processed with rice powder, such as certain types of fermented vegetables or sauces, to develop rich, complex flavors. It is part of Korea's long history of fermentation, emphasizing patience and natural microbial action. The process typically produces a tangy, savory taste, often used in making condiments or complementary dishes. Chusu reflects Korea's culinary emphasis on fermentation as a means of preservation and flavor enhancement, playing a vital role in traditional diets and regional variations across Korea.