Parameters
Temperature
18°C optimal
15°C to 20°C range
Temperature range for optimal fermentation
Time
8 hours
4 hours – 12 hours
Equipment
Large bowlCheeseclothFermentation vessel
Sensory Profile
Aroma ()
SourTangyFruity
Compounds: Lactic acid, Acetic acid, Ethanol
Taste
SourSweet
Texture
CrispTenderChewy
Wine Analogy
Similar mouthfeel to a young Vinho Verde with its slight spritz and lactic character
Coffee Analogy
Earthy notes reminiscent of Sumatra Mandheling coffee
Perfume Analogy
The fermented dairy aspect recalls the lactonic notes in Serge Lutens' Lait de Biscuit
Culinary Applications
Gamja Ssal TteokJeolla ProvinceProvides the characteristic chewiness in these potato-rice cakes
Andong Soju MashGyeongsang ProvinceUsed as a starch source for traditional liquor fermentation
Kimchi Binding PasteSeoulCreates a glossy coating for premium kimchi varieties