Description
Korean natural fermentation is a traditional technique used to ferment foods like kimchi and doenjang.
Technical
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.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourUmamiPungentEarthyTangyComplex
Wine Analogy
Similar complexity to natural orange wines
Coffee Analogy
Reminiscent of fermented natural process coffees
Perfume Analogy