Nestled in a misty basin along the Seomjin River, Sunchang is more than just a quiet rural town in North Jeolla Province — it’s a hub of flavour, tradition and science.

Widely known as Korea’s “fermentation capital,” the town is drawing fresh attention after Korean jang-making was inscribed on UNESCO’s Intangible Cultural Heritage list in December 2024.

Sunchang’s humid microclimate offers ideal conditions for fermentation, with foggy days averaging 77 per year, 10 to 20 percent higher than other regions. This climatic advantage has made the city popular for traditional Korean condiments such as gochujang, doenjang and ganjang. But beyond these culinary staples, Sunchang is reimagining itself as a destination for cultural tourism, immersive education and sensory experiences centered on Korea’s age-old fermentation techniques.

The Sunchang Fermenta­tion Theme Park is a facility dedicated to the science and storytelling of fermentation. With sleek architecture and interactive exhibits, the park bridges Korea’s culinary history with innovative displays.

Developed to reexplore the value of Korean traditional culture from a modern perspective, the park features themed sections such as the Fermented Sauce Cave, where visitors can explore Korean sauce varieties through media art, VR simulations and hands-on exhibits.

Hongme Hall dives into the biological and chemical makeup of foods from nutrients and smells to digestion and preservation techniques, offering an engaging look at food science.

Published in Dawn, June 23rd, 2025