What You Need to Know
Involves complex chemical reactions and interactions, such as the use of sal ammoniac, rice wine, ginseng, sugar, honey, and vinegar to preserve and enhance food properties.
Steps
- 1.
Suan cai (fermented mustard greens) (Northeast China): Lactic acid fermentation creates tangy preserved vegetable
- 2.
Doubanjiang (fermented bean paste) (Sichuan province): Multi-stage fermentation develops complex umami flavors
- 3.
Jinhua ham (Zhejiang province): Dry-curing and mold-ripening produces distinctive aroma
The Science
Primary Reaction
Fermentation, Curing, Preservation