What You Need to Know
Bacillus subtilis dominates initial fermentation, producing extracellular proteases that break soy proteins into peptides and free amino acids (especially glutamic acid). Subsequent anaerobic phase promotes lactic acid bacteria (LAB) activity, lowering pH to 4.5-5.2 while developing sulfur compounds like methanethiol (0.2-1.8 ppm).
Creates umami-rich soybean paste with funky, cheese-like notes, used as protein concentrate and flavor enhancer in mountainous regions with limited fresh ingredients.
Key Parameters
Temperature
28°C
20°C - 35°C
Time
7-10 days
3 days - 3 weeks
Equipment
Banana/fig leaves (or modern alternatives: cheesecloth + weights)Stone weights (traditionally 2-3kg pressure)Earthenware pots for microclimate control
Steps
- 1.
Kinema curry (Limbuwan region): Provides umami backbone to balance fiery chilis
- 2.
Gundruk-kinema soup (Nepalese highlands): Combines two fermented proteins for complete amino acid profile