What You Need to Know
Leuconostoc mesenteroides initiates fermentation at 15-20°C, followed by Lactobacillus brevis and Lactobacillus plantarum dominance as pH drops below 4.5. The absence of capsaicin from gochugaru allows delicate flavor compounds to emerge.
Provides probiotic benefits while serving as a palate-cleansing side dish, particularly paired with rich meats.
Key Parameters
Temperature
18°C
10°C - 25°C
Time
10 days
3 days - 3 weeks
Equipment
Onggi (traditional stoneware)Glass fermentation weightspH meter (calibrated)
Steps
- 1.
Bossam wrap (Seoul): Cuts through pork fat with acidity
The Science
Primary Reaction
C6H12O6 → 2CH3CHOHCOOH (homolactic fermentation)