Doenjang(Soybean paste) is one of Korea’s best known fermented food products. The fermentation process uses microbes to make ingredients more digestible and help preserve food for longer periods. In all, fermented products improve the health of people who consume them on a regular basis. Korean traditional Doenjang goes through a primary fermenting process, which involves making lumps of fermented soybeans, then a secondary fermenting process, where the fermented soybean lumps are soaked in salty water for a ‘salting-mixing-maturing’ process. To produce Doenjang with any sort of value as a consumable product, it takes at least a year from start to finish.