South Korean Miso Fermented in Space
- Yul So
- Apr 16
- 2 min read
April 16 2025
By Yul So
South Korean food is becoming more and more popular throughout the world, and it is now even reaching space. Miso, a staple of Korean cooking, was successfully fermented in a recent experiment conducted on board the International Space Station (ISS). The goal of this experiment, which was headed by Novo Nordisk and MIT researchers, was to investigate how food fermentation might function in space environments, where factors like radiation and zero gravity impact biological processes.
Miso, a fermented paste made from soybeans and salt, is known for its strong umami flavor and is a staple in Korean cooking. The research team chose miso for its durability and practical benefits in space. In space, astronauts experience changes in taste and smell, often preferring foods with stronger flavors like salty, spicy, and umami-rich dishes. Miso’s rich flavor profile made it an ideal candidate for this experiment.
Using samples stored on the ISS and others fermented on Earth in Denmark and the US, the scientists fermented the miso for 30 days. The findings showed that although the space-fermented miso tasted a little more nutty, it still maintained the distinct umami and salty characteristics for which miso is famous. Despite specific differences in the bacterial cosmetics, the researchers concluded that the fermentation process in space was successful and that the space-miso was safe to eat.
This successful fermentation experiment represents a huge step forward for South Korean cuisine on the global stage. It demonstrates how Korean food, especially fermented foods like miso, can adapt to space conditions and may eventually be served to astronauts on extended journeys. By providing a feeling of home even in the vastness of space, the addition of tasty, familiar meals could enhance astronauts' well-being as space exploration progresses.
