Preface

Chapter 1. History of Producing Fermented Soybean Products
Chapter 2. Red Peppers and Gochujang
Chapter 3. Ingredients of Gochujang
Chapter 4. Techniques to produce Gochujang
Chapter 5. Microorganisms involved in fermentation
Chapter 6. Functionality of Gochujang
Chapter 7. Safety and management of Gochujang

Appendix 1. Standards for Gochujang(Codex)
Appendix 2. Soy Sauces or Pastes (Korean Food Code)
Index