Korea’s food culture, which has mainly eaten kimchi, doenjang, soy sauce, and gochujang, can be called a fermentation culture, so it can be said to be a world-class advanced country in fermentation.
There is a record called ‘Sanggoseongin Jaktang Liquid Treatment’ in Hwangjenaegyeong, the best book of oriental medicine. Directly translated, it is a phrase referring to the tradition of fermented herbal medicine, which means ‘the ancient saints decocted oriental medicine with makgeolli, sweet potato, etc.’.
In addition, according to the Emperor’s Inner Classic, “the best medicine among medicines is alcohol,” so alcohol was initially made into herbal medicine for the treatment of disease and gradually used as food.
Since ancient times, oriental medicine has used a method called ‘recipe’ to further enhance the ingredients and efficacy of herbal medicine, and fermentation is the best among many methods.
Accordingly, among the herbal medicines applied to oriental medicine treatment, there are a lot of drugs by fermentation. It is the origin of herbal medicine fermentation.
In other words, by using fermenting microorganisms extracted from useful microorganisms that coexist with humans around us, such as kimchi, cheonggukjang, soybean paste, red pepper paste, soy sauce, alcohol, vinegar, pickles, and salted fish, the survival rate and activity rate are increased to extract active ingredients through herbal medicine fermentation. It is the ‘fermented herbal medicine’ that further increases the efficiency, increases the intestinal microorganisms, and enhances the efficacy of herbal medicine.
Traditional fermented herbal medicines, which we have been eating for thousands of years, also have few side effects, so they add beneficial things through more active enzyme action and detoxify or excrete harmful things, making them safer.
When herbal medicine is fermented, it enhances immunity and detoxification function by antioxidants and various physiologically active substances produced in the fermentation process.
The difference from ordinary herbal medicine is that it is fermented, so lactic acid is produced, and the medicine tastes a little sour like vinegar and kimchi, and it is soft and has a refreshing aftertaste.
※ What are the useful microorganisms used for herbal medicine fermentation?
We use about 120 kinds of complex strains composed of beneficial microorganisms that are indispensable to our body, brought from our traditional fermented foods that we have been eating and living for thousands of years, such as alcohol, vinegar, soybean paste, cheonggukjang, pickled vegetables, salted fish, and kimchi. In addition, ‘fermented herbal medicine’ is fermented for 4 to 5 days along with carefully selected high-quality herbal medicine prepared according to each patient’s constitution.
※ What is the efficacy of fermented herbal medicine?
About 100 trillion of about 400 species and about 1,000 grams of bacteria in the intestines that live in symbiosis with humans strengthen the intestines by proliferating and strengthening beneficial bacteria by useful microorganisms.
As a result, it decomposes plant fibers that are not easily decomposed by digestive enzymes, breaks down proteins and carbohydrates for digestion and absorption, decomposes and detoxifies harmful substances and carcinogens, and produces useful minerals (enzymes) such as various hormones and vitamins. In addition, as autoimmune diseases, which are rapidly increasing these days, can be seen as symptoms of a destroyed intestinal ecosystem, fermented herbal medicines inject the unique efficacy of herbal medicines and 100 kinds of beneficial bacteria into the intestine, making the bacterial flora, a colony of beneficial bacteria in the intestine, healthy. It strengthens the intestines, eliminates diarrhea, constipation, and stool, and improves blood circulation through normal absorption of good nutrients and removal of toxins in the intestine (decomposition of high molecules into low molecules).
As a result, it treats metabolic disorder syndrome and chronic adult diseases such as cancer, gout, diabetes and high blood pressure caused by aging and damp heat poisoning, and normalizes immune function to treat chronic inflammation and autoimmune diseases (allergic diseases, atopy, lupus, Behçet, eczema), arteriosclerosis, chronic renal failure, stroke, enteritis, liver and kidney disease, obesity and dementia, etc., enable the treatment of diseases for which there is no cure yet even in modern medicine.
In this way, we are very grateful and proud of the fermented cultural heritage of our ancestors who passed down the best health method, or well-being method, through traditional fermented foods such as soybean paste, soy sauce, kimchi, and salted fish, which are called “K-food” in the world, and fermented oriental medicine. will also be
Son Chang-soo (Director of Son Han Clinic)
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