Description
Ancient Chinese fermentation methods involve using microorganisms to break down carbohydrates and produce lactic acid, preserving food.
Technical
The process involves using a starter culture, such as koji or Aspergillus oryzae, to initiate fermentation. Temperatures between 10°C and 20°C are used to promote the growth of beneficial microorganisms, and fermentation times range from several days to several weeks.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourUmamiFruityEarthyTangyYeasty
Wine Analogy
Aged Shaoxing wine
Coffee Analogy
Wet-processed Sumatran coffee
Perfume Analogy