Description
Traditional Korean seafood preservation method using hypertonic salt solutions to extract flavorful liquids.
Technical
Osmotic pressure from 20-30% salt concentration dehydrates microbial cells while allowing halophilic bacteria (e.g., Tetragenococcus halophilus) to thrive, producing glutamic acid-rich liquids through proteolysis.
Culinary Significance
Creates intensely savory fermented seafood sauces and pastes used as flavor bases and condiments in Korean cuisine.
Science
Primary Reaction
Osmotic dehydration with concurrent proteolysis
Parameters
Temperature
15°C optimal
4°C to 25°C range
Time
3 months
2 weeks – 12 months
Equipment
Onggi (traditional ceramic jars)Weight stonesCheesecloth