The Ganggyeong Market was one of three major markets during the Chosun Dynasty and currently represents salted fish food culture in Korea. Until now, Ganggyeong salted fish has been proud of its excellent taste at Korean people's meal. In particular, since 1997 when community level festival was held...
The Ganggyeong Market was one of three major markets during the Chosun Dynasty and currently represents salted fish food culture in Korea. Until now, Ganggyeong salted fish has been proud of its excellent taste at Korean people's meal. In particular, since 1997 when community level festival was held at Ganggyeong for the first time with theme of Ganggyeong salted fish, excellence of Ganggyeong salted fish has been widely known to let a lot of people buy Ganggyeong salted fish throughout the nation. The Ganggyeong salted fish was developed as a community culture and is currently establishing nation level culture position. The Ganggyeong Salted Fish Festival has been nominated to be 2002 national culture tourism festival to be likely to help produce favorable economic effects of Ganggyeong region and develop the community greatly. The Ganggyeong creek's geographical and historical features, the salted fish market development factors and the salted fish's excellence, etc are as follows: Ganggyeong had constant stream of visitors the most in the 1930's, and is geographically located at deep inland place to be a natural stronghold of marine transportation and land transportation where businesses of various kinds of marine products were actively done. Salted fish is fermentation food and its taste and quality rely upon fermentation methods and processes: Since long time ago, Ganggyeong salted fish merchants have researched and developed the fermentation methods. Therefore, at Ganggyeong, they ferment salted fish not at conventional cave but at low temperature storage warehouse which can keep temperature of 10~15℃ with modern and scientific facilities. The fermentation period is largely 3 months to 1 year. Hundred days fermentation period at low temperature place has scientific values, considering our ancestors know-how that they brewed 100-days wine (Baekilju) by burying wine jar in the ground or keeping it at cool place for hundred days. Ganggyeong salted fish won good reputation in the nation as soon as the Ganggyeong market was opened as one of three major markets in the nation during the Chosun Dynasty: Ganggyeong marine products, dried fish and salted fish, etc were supplied even to North Chungcheong Province, Jeolla Province and Seoul, etc. The Ganggyeong Market was rapidly stagnated because of land transportation development from early 1970's to recent days: However, merchants at more than 50 salted fish stores at the commerce area have been currently survived and make every effort to reproduce old taste and keep clean and recover good reputation in the past to let the market become brisk. Ganggyeong salted fish is made in following ways: They select materials at production area by themselves and maturate it at proper temperature and keep it at low temperature storage warehouse: The salted fish has been widely know in the nation to have excellent taste and quality, so that it is sold in 250 to 300 drum cans a day during high-demand season of Kimchi-making. In addition, Ganggyeong salted fish has been fermented and maturated by keeping a lot of nutritive substance as it is, for instance, inorganic matter, protein, fish fat and amino acid, etc, so that it has been characterized to have flavory taste. Lastly, the Ganggyeong Salted Fish Festival has been nominated to be 2002 national culture tourism festival to be likely to export the salted fish to foreign countries as brand food and develop it technically to be favorite food which people in the world like to take.
The Ganggyeong Market was one of three major markets during the Chosun Dynasty and currently represents salted fish food culture in Korea. Until now, Ganggyeong salted fish has been proud of its excellent taste at Korean people's meal. In particular, since 1997 when community level festival was held at Ganggyeong for the first time with theme of Ganggyeong salted fish, excellence of Ganggyeong salted fish has been widely known to let a lot of people buy Ganggyeong salted fish throughout the nation. The Ganggyeong salted fish was developed as a community culture and is currently establishing nation level culture position. The Ganggyeong Salted Fish Festival has been nominated to be 2002 national culture tourism festival to be likely to help produce favorable economic effects of Ganggyeong region and develop the community greatly. The Ganggyeong creek's geographical and historical features, the salted fish market development factors and the salted fish's excellence, etc are as follows: Ganggyeong had constant stream of visitors the most in the 1930's, and is geographically located at deep inland place to be a natural stronghold of marine transportation and land transportation where businesses of various kinds of marine products were actively done. Salted fish is fermentation food and its taste and quality rely upon fermentation methods and processes: Since long time ago, Ganggyeong salted fish merchants have researched and developed the fermentation methods. Therefore, at Ganggyeong, they ferment salted fish not at conventional cave but at low temperature storage warehouse which can keep temperature of 10~15℃ with modern and scientific facilities. The fermentation period is largely 3 months to 1 year. Hundred days fermentation period at low temperature place has scientific values, considering our ancestors know-how that they brewed 100-days wine (Baekilju) by burying wine jar in the ground or keeping it at cool place for hundred days. Ganggyeong salted fish won good reputation in the nation as soon as the Ganggyeong market was opened as one of three major markets in the nation during the Chosun Dynasty: Ganggyeong marine products, dried fish and salted fish, etc were supplied even to North Chungcheong Province, Jeolla Province and Seoul, etc. The Ganggyeong Market was rapidly stagnated because of land transportation development from early 1970's to recent days: However, merchants at more than 50 salted fish stores at the commerce area have been currently survived and make every effort to reproduce old taste and keep clean and recover good reputation in the past to let the market become brisk. Ganggyeong salted fish is made in following ways: They select materials at production area by themselves and maturate it at proper temperature and keep it at low temperature storage warehouse: The salted fish has been widely know in the nation to have excellent taste and quality, so that it is sold in 250 to 300 drum cans a day during high-demand season of Kimchi-making. In addition, Ganggyeong salted fish has been fermented and maturated by keeping a lot of nutritive substance as it is, for instance, inorganic matter, protein, fish fat and amino acid, etc, so that it has been characterized to have flavory taste. Lastly, the Ganggyeong Salted Fish Festival has been nominated to be 2002 national culture tourism festival to be likely to export the salted fish to foreign countries as brand food and develop it technically to be favorite food which people in the world like to take.
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