What You Need to Know
Fermentation in Korean cuisine involves the action of microorganisms such as bacteria and yeast on food, resulting in the production of lactic acid, ethanol, and other compounds. This process can be achieved through various methods, including spontaneous fermentation, controlled fermentation, and the use of starter cultures. Traditional Korean fermentation techniques often utilize natural environments to facilitate the fermentation process.
Steps
- 1.
Kimchi (Korea): Creates probiotic preservation and umami development
- 2.
Jeotgal (Korean coastal regions): Amplifies savory depth in seafood
- 3.
Gochujang (Korea): Develops complex heat and sweetness
The Science
Primary Reaction
Lactic acid fermentation