What You Need to Know
Lactobacillus species dominate the fermentation, converting sugars to lactic acid (C3H6O3) while buried conditions maintain stable 10-15°C temperatures. Secondary fermentation produces glutamic acid (C5H9NO4) and GABA (C4H9NO2).
Produces deeply savory fermented vegetables with softened texture, used as condiments or flavor bases in stews and rice dishes.
Key Parameters
Temperature
15°C
10°C - 20°C
Time
10 days
7 days - 14 days
Equipment
Clay potSoilShovelWaterSalt
Steps
- 1.
Kimchi Jangdok (Korea): Develops deeper flavors than quick-fermented kimchi
- 2.
Gundruk (Nepal): Preserves leafy greens through winter months