Description
Alkaline fermentation using mineral salts to transform soy proteins into savory, umami-rich pastes.
Technical
Hydrolysis of soy proteins via alkaline salts (typically calcium/magnesium carbonates) produces free amino acids (glutamate, aspartate) and peptides, while inhibiting undesirable microbial growth.
Culinary Significance
Creates intensely savory condiments like douchi (fermented black beans) and Japanese kansui noodles, with deeper flavor than acid-based fermentations.
Science
Primary Reaction
alkaline protein hydrolysis
Parameters
Temperature
28°C optimal
20°C to 35°C range
Time
8–12 weeks
3 weeks – 6 months
Equipment
stoneware crockscheesecloth weightspH meter