fermented
adjUS /fɹ̩ˈmɛntʰəd/
1
Produced by fermentation.
- During the Goguryeo kingdom (37 B.C. to A.D. 668), the Maek people in the northern Korean Peninsula ate maekjeok, a dish of grilled pork marinated in doenjang, a fermented soybean paste. Years later, maekjeok evolved into neobiani, a dish of broad, thin slices of beef tenderized and grilled over flames. A feature of royal court cuisine during the Joseon dynasty (1392 to 1910), neobiani is considered a predecessor to today’s beloved bulgogi.2021 July 23, Eric Kim, “Bulgogi, Any Way You Slice It”, in The New York Times, →ISSN, →OCLC, archived from the original on 23 Jul 2021, Food:
2
Of food or drink, turned sour due to unwanted fermentation.
- Derived terms
- bacteriofermented, Chinese fermented rice, Chinese fermented sweet rice, Chinese sweet fermented rice, fermented glutinous rice, fermented rice, fermented sticky rice, fermented sweet rice, nonfermented, overfermented, semifermented, sweet fermented rice, Thai fermented rice, Thai fermented sweet rice, Thai sweet fermented rice, underfermented, unfermented, Vietnamese fermented glutinous rice, Vietnamese fermented sticky rice, Vietnamese fermented sweet rice