Hongeohoe
''Hongeo-hoe'' * () is a type of fermented fish dish from Korea's Jeolla province. ''Hongeo-hoe'' is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". Origin Skates (''hongeo'') are cartilaginous fish that excrete uric acid through the skin, rather than by urinating as other animals do. As they ferment, ammonia is produced, which helps preserve the flesh and gives the fish its distinctive, powerful odor. The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the Goryeo dynasty, long before refrigeration was invented. It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt. Production Originally, the skates used in the production of ''hongeo-hoe'' were harvested locally from the waters around Heuksa ...
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Skate (fish)
Skates are cartilaginous fish belonging to the family Rajidae in the superorder Batoidea of rays. More than 150 species have been described, in 17 genera.LAST, P.R. & SÉRET, B. & STEHMANN, M.F.W. & WEIGMANN, S. (2016) Skates, Family Rajidae. In: Last, P.R., White, W.T., Carvalho, M.R. de, Séret, B., Stehmann, M.F.W & Naylor, G.J.P (Eds.) Rays of the World. CSIRO Publishing, Melbourne: 204–363 Softnose skates and pygmy skates were previously treated as subfamilies of Rajidae (Arhynchobatinae and Gurgesiellinae), but are now considered as distinct families. Alternatively, the name "skate" is used to refer to the entire order of Rajiformes (families Anacanthobatidae, Arhynchobatidae, Gurgesiellidae and Rajidae). Members of Rajidae are distinguished by a stiff snout and a rostrum that is not reduced. Taxonomy and systematics Evolution Skates belong to the ancient lineage of cartilaginous fishes. Fossil denticles (tooth-like scales in the skin) resembling those of today's ...
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Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ...
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