Description
Fermentation of chili peppers, garlic, ginger, and fermented soybeans to produce a savory paste
Technical
The fermentation process involves a series of biochemical reactions, including the breakdown of proteins and the production of new compounds with distinct flavors and aromas. The mixture is typically left to ferment for 1-3 months at room temperature.
Science
Primary Reaction
Proteolysis and production of volatile compounds
Sensory Profile
Aroma ()
SavoryUmamiSpicyEarthyPungentGarlicky
Wine Analogy
Similar complexity to aged Amarone with its raisiny umami notes
Coffee Analogy
Resembles dark roast Sumatran coffee with earthy fermented notes
Perfume Analogy