Chef Cho Heesuk from the Michelin-starred restaurant Hansikgonggan, located in Seoul, shows us a number of traditional Korean pickles. She explains the three foundational techniques for fermenting vegetables in Korea: soy sauce, soy bean paste, and gochujang. 
Known as the “Godmother of Korean cuisine,” Chef Che Hee Sook was named Best Female Chef as part of Asia’s 50 Best Restaurants of 2020. She is known for bringing traditional Korean cuisine onto the fine dining world stage. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea