Description
Traditional Korean lactic acid fermentation of rice, barley, and nuruk.
Technical
Korean chungjang fermentation involves a lactic acid fermentation process, where a mixture of rice, barley, and nuruk is allowed to ferment at room temperature, resulting in a sour and slightly effervescent liquid. The fermentation process is characterized by the growth of lactic acid bacteria, which convert the starches in the rice and barley into lactic acid.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourEffervescentFermentedEarthyYeasty
Wine Analogy
Similar to natural fermentation in orange wines
Coffee Analogy
Reminiscent of lactic-processed coffee fermentation
Perfume Analogy