Key Parameters
Temperature
20°C
10°C - 30°C
Time
14 days
7 days - 30 days
Equipment
Ceramic vesselsCheesecloth or breathable clothWeight or stone
Steps
- 1.
Korean Onggi Kimchi (Korea): Develops deeper umami and complex acidity through porous clay's gas exchange
- 2.
Georgian Qvevri Wine (Caucasus): Clay vessels impart mineral notes and allow natural clarification
- 3.
Japanese Shoyu (Soy Sauce) (Japan): Ceramic vats promote koji mold and yeast symbiosis over years of aging
The Science
Primary Reaction
Lactic acid fermentation