Description
Traditional Korean technique for fermenting chili peppers to make condiments like gochujang.
Technical
Korean chili paste fermentation involves the breakdown of chili peppers' cell walls by enzymes, resulting in the release of capsaicin and other bioactive compounds. The fermentation process typically takes 1-3 months, during which time the chili paste's pH level decreases and its flavor becomes more complex.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
PungentSavoryUmamiEarthySweetTangy
Wine Analogy
Similar complexity to aged Barolo wine with earthy undertones
Coffee Analogy
Deep fermented notes like Sumatran wet-processed coffee
Perfume Analogy