What You Need to Know
Aspergillus oryzae and Bacillus subtilis break down soy proteins into amino acids (glutamate, aspartate) while lactic acid bacteria (Leuconostoc spp.) lower pH. Clay porosity regulates oxygen exchange and moisture evaporation.
Essential for developing the deep savory notes in Korean fermented pastes, with onggi's mineral content contributing to microbial diversity.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
4 months
3 months - 6 months
Equipment
Clay pots with 10-15% water absorption rate
Steps
- 1.
Doenjang jjigae (Joseon Dynasty): Provides foundational umami depth
- 2.
Ssamjang (Royal cuisine): Balances fermented complexity with fresh aromatics
The Science
Primary Reaction
Proteolysis of glycinin and β-conglycinin