What You Need to Know
Fermentation with microorganisms like koji or tempeh involves the breakdown of complex organic compounds into simpler ones, releasing compounds with distinct flavors and aromas. This process can be influenced by factors such as temperature, pH, and oxygen levels. The optimal temperature range for koji fermentation is between 15°C to 20°C, while tempeh fermentation occurs at room temperature, around 20°C to 25°C.
Steps
- 1.
Tempeh Rendang (Indonesia): Fermentation creates meaty texture that absorbs rich coconut curry flavors
- 2.
Koji-marinated Fish (Shio Koji) (Japan): Enzyme activity tenderizes proteins while developing umami
- 3.
Tempeh Bacon (United States): Fermentation creates porous structure that absorbs smoky marinades
The Science
Primary Reaction
Proteolysis