Description
Anaerobic fermentation of kimchi in buried onggi jars creates stable cold-temperature lactic acid bacteria dominance.
Technical
Burial maintains 2-10°C temperatures ideal for sequential microbial activity: Leuconostoc mesenteroides initiates fermentation at higher temperatures, followed by Lactobacillus brevis and L. plantarum dominance. The clay jar's micropores allow gas exchange while preventing oxidation.
Culinary Significance
Produces deeply umami kimchi with complex acidity, used as winter staple and foundation for stews (jjigae) and fried rice.
Science
Primary Reaction
C6H12O6 → 2CH3CHOHCOOH (homolactic fermentation)
Parameters
Temperature
4°C optimal
0°C to 10°C range
Time
3 months
6 weeks – 18 months
Equipment
Onggi (fermentation jar) with 50-70L capacityStraw insulation matsStone weights (15% of vegetable weight)