Description
Korean chili paste fermentation is a traditional technique used to preserve and flavor food, involving the lactic acid fermentation of chili peppers and other ingredients.
Technical
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.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
PungentSavorySpicyEarthyTangy
Wine Analogy
Similar complexity to aged Barolo with earthy undertones
Coffee Analogy
Deep fermented notes like Sumatran wet-hulled coffee
Perfume Analogy