What You Need to Know
Burial maintains 2-10°C temperatures ideal for sequential microbial activity: Leuconostoc mesenteroides initiates fermentation at higher temperatures, followed by Lactobacillus brevis and L. plantarum dominance. The clay jar's micropores allow gas exchange while preventing oxidation.
Produces deeply umami kimchi with complex acidity, used as winter staple and foundation for stews (jjigae) and fried rice.
Key Parameters
Temperature
4°C
0°C - 10°C
Time
3 months
6 weeks - 18 months
Equipment
Onggi (fermentation jar) with 50-70L capacityStraw insulation matsStone weights (15% of vegetable weight)
Steps
- 1.
Kimchi jjigae (Joseon Dynasty): Provides foundational sourness balancing pork fat
- 2.
Bossam kimchi (Gyeonggi Province): Develops layered flavors for wrapped pork dishes
The Science
Primary Reaction
C6H12O6 → 2CH3CHOHCOOH (homolactic fermentation)