Description
Chunggi preservation is a traditional Korean method of fermenting salted vegetables in porous earthenware jars, using lactic acid bacteria to lower pH and inhibit spoilage.
Technical
During fermentation, lactic acid bacteria such as Leuconostoc, Lactobacillus and Weissella metabolize sugars to produce lactic acid, acetic acid, ethanol and CO₂, driving the pH down to ≤4.5. The porous walls of the onggi jar allow micro‑oxygen diffusion, promoting hetero‑lactic pathways that suppress aerobic spoilage organisms while enhancing the characteristic sour‑sweet flavor profile.
Science
Primary Reaction
hetero‑lactic acid fermentation
Sensory Profile
Aroma ()
soursweetumamiearthyfermentedtangycomplexpungentnuttyvegetal