Description
Slow fermentation in porous earthenware to develop umami-rich fermented pastes.
Technical
Onggi pots facilitate aerobic and anaerobic microbial activity, promoting enzymatic breakdown of soybeans and grains. Key reactions include proteolysis (by Bacillus subtilis) and amylolysis (by Aspergillus oryzae).
Culinary Significance
Essential for producing traditional Korean doenjang (soybean paste) and gochujang (chili paste), imparting deep savory flavors.
Gear for Onggi Aging
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