Description
Anaerobic fermentation in porous onggi vessels creates complex umami profiles through microbial symbiosis.
Technical
Aspergillus oryzae and Bacillus subtilis break down soy proteins into amino acids (glutamate, aspartate) while lactic acid bacteria (Leuconostoc spp.) lower pH. Clay porosity regulates oxygen exchange and moisture evaporation.
Culinary Significance
Essential for developing the deep savory notes in Korean fermented pastes, with onggi's mineral content contributing to microbial diversity.
Science
Primary Reaction
Proteolysis of glycinin and β-conglycinin
Parameters
Temperature
20°C optimal
15°C to 25°C range
Ambient temperature
Time
4 months
3 months – 6 months
Equipment
Clay pots with 10-15% water absorption rate