Description
Two-stage fermentation process creating complex umami through sequential mold and bacterial activity.
Technical
Initial meju fermentation involves Aspergillus oryzae and Bacillus spp. breaking down soy proteins into peptides, followed by secondary Lactobacillus and yeast fermentation in brine solution producing glutamic acid and esters.
Culinary Significance
Develops profound depth of flavor unattainable through single fermentation, serving as the flavor foundation for Korean stews and sauces.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
22°C optimal
15°C to 30°C range
Time
6-12 months
2 months – 3 years
Equipment
Onggi fermentation vesselsRice straw mats (traditional)Humidity-controlled chambers