What You Need to Know
The fermentation process involves the breakdown of starches and proteins into lactic acid, carbon dioxide, and other compounds by microorganisms like lactic acid bacteria and yeast. This process typically occurs at temperatures between 10-20°C (50-68°F) and 1-5% salt concentration, taking 1-5 days.
Steps
- 1.
Kimchi (Korea): Creates signature sour-spicy flavor and probiotic content
- 2.
Doenjang (Korea): Develops deep umami through soybean fermentation
- 3.
Makgeolli (Korea): Wild fermentation creates complex rice wine flavors
The Science
Primary Reaction
Lactic acid fermentation