What You Need to Know
Endogenous shrimp enzymes (proteases like trypsin) break down muscle proteins into free amino acids (glutamate, aspartate) while halophilic bacteria (Tetragenococcus halophilus) produce lactic acid, lowering pH to ~5.0-6.0. The high salt content (20-25% brine) controls pathogenic microbes while allowing halotolerant species to thrive.
Essential for authentic kimchi flavor, providing depth of umami and accelerating vegetable fermentation through its enzymatic content. Also used as a seasoning base in soups and stews.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
3 months
4 weeks - 1 year
Equipment
Steps
- 1.
Kimchi (Korea): Provides proteolytic enzymes for vegetable breakdown and umami foundation
- 2.
Doenjang-jjigae (Korea): Depth enhancer in fermented soybean stew
The Science
Primary Reaction
Proteolysis → Umami compound formation