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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Chunggi preservation is a traditional Korean method of fermenting salted vegetables in porous earthenware jars, using lactic acid bacteria to lower pH and inhibit spoilage.
Origin: Korean people (Traditional) — Korea
See full technique reference →During fermentation, lactic acid bacteria such as Leuconostoc, Lactobacillus and Weissella metabolize sugars to produce lactic acid, acetic acid, ethanol and CO₂, driving the pH down to ≤4.5. The porous walls of the onggi jar allow micro‑oxygen diffusion, promoting hetero‑lactic pathways that suppress aerobic spoilage organisms while enhancing the characteristic sour‑sweet flavor profile.
Primary Reaction
hetero‑lactic acid fermentation
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Key Variables