What You Need to Know
Jangdokdae utilizes diurnal/seasonal thermal cycling to promote sequential dominance of Bacillus subtilis (early), lactic acid bacteria (mid), and osmophilic yeasts (late) during doenjang/ganjang production. The porous onggi pottery vessels allow controlled gas exchange while filtering harmful UV.
Critical for developing the complex umami (glutamates/ribonucleotides) and phenolic profiles in traditional Korean fermented soy products.
Key Parameters
Temperature
Season-dependent (15°C spring/fall)°C
-10°C - 35°C
Time
18 months
6 months - 3 years
Equipment
Steps
- 1.
Doenjang jjigae (Joseon dynasty): Provides foundational glutamic acid (1200mg/100g) for broth
- 2.
Ssamjang (Royal cuisine): Contributes fermented depth against fresh vegetable notes
The Science
Primary Reaction
Lactic acid fermentation