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HOME > English Site > International Fermentation Museum

1F전시물안내

  • 1F 관람안내
  • Exhibits : Fresh medicinal herb processing facility, industrial pavilion, fermentation exhibition hall
  • 한방생명과학관3f
  • 전시물 안내
  • 전시물안내

    • 전통발효
    • Our ancestors produced traditional fermented foods that are suitable for the natural environment for long time. This venue exhibits traditional fermented foods such as Kimchi and Doinjang, and introduces microorganisms that exist in the raw materials for these foods.

    • 산업관
    • This venue explains the fermentation, specifically in terms of classification, in accordance with the raw materials for fermentation including grain, soybeans, fruits and vegetables, and classification in accordance with the format of fermentation, including alcoholic fermentation and acidic fermentation, as well as classification in accordance with microorganism, including mildew, yeast, bacteria and blended microorganisms, and classification in accordance with the usage of the products, including staple food and side dishes.

    • 발효전시실
    • Fermented food such as Gochujang (hot red pepper paste), Doinjang (soybean paste) and Kimchi, types and origin of fermented alcoholic beverages including Soju, beer and wine, and tools used for fermentation are exhibited.
  • 발효전시관내부

(660, Wangam-dong) 19, Hanbang-expo-ro, Jecheon-si, Chungcheongbuk-do, Republic of Korea
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