Description
Ancient Chinese millet fermentation breaks down millet grains using natural microorganisms, enhancing nutritional value and flavor.
Technical
The fermentation process involves the use of microorganisms to break down starches and proteins into simpler compounds, typically taking 2-5 days and requiring temperatures between 20-30°C (68-86°F). This process is a form of lactic acid fermentation, where the microorganisms produce lactic acid as a byproduct, contributing to the preservation and flavor of the final product.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourUmamiGrainyEarthyTangyMildly acidic
Origin & History
Civilization
Ancient Chinese