Description
Controlled microbial succession separates soybean fermentate into liquid soy sauce (ganjang) and solid paste (doenjang).
Technical
Aspergillus oryzae initiates proteolysis during initial meju fermentation, followed by lactic acid bacteria (Leuconostoc spp.) and halophilic bacilli (Bacillus subtilis) during brine fermentation, with phase separation creating distinct enzymatic environments.
Culinary Significance
Produces two fundamental Korean condiments: clear umami-rich ganjang for seasoning and dense, complex doenjang for stews and marinades.
Science
Primary Reaction
Proteolytic cleavage → Maillard reaction → Phase separation
Parameters
Temperature
18°C optimal
10°C to 25°C range
Time
12 months
3 months – 2 years
Equipment
Onggi (traditional earthenware)Bamboo strainersStone weights