What You Need to Know
The fermentation process involves the action of lactic acid bacteria, such as Leuconostoc and Lactobacillus, which convert the sugars in the ingredients into lactic acid. This process can take 1-3 months, with temperatures ranging from 15°C to 25°C, and results in a complex mixture of compounds, including sugars, acids, and bioactive compounds.
Steps
- 1.
Tteokbokki (Korea): Provides foundational umami-spicy base for rice cake dish
- 2.
Bibimbap sauce (Korea): Fermented depth balances fresh vegetable components
- 3.
Gochujang-marinated galbi (Korean-American fusion): Enzymes tenderize meat while creating caramelized crust
The Science
Primary Reaction
Lactic acid fermentation