What You Need to Know
Lactobacillus-dominated brine contains active proteases (e.g., subtilisin) and esterases that hydrolyze proteins into glutamates while converting isothiocyanates from garlic into more stable thiol compounds.
Imparts umami depth and microbial complexity while reducing food waste, particularly effective for tenderizing tough cuts of meat.
Key Parameters
Temperature
12°C
4°C - 18°C
Time
2–4 weeks
48 hours - 3 months
Equipment
Oxygen-impermeable containerspH meterCheesecloth for straining
Steps
- 1.
Kimchi-jjigae (Seoul): Replaces both stock and seasoning paste (jang)
- 2.
Brine-marinated pork belly (Jeolla Province): Tenderizes while imparting complex sourness
The Science
Primary Reaction
Lactic Acid Fermentation