Description
Slow fermentation in porous earthenware to develop umami-rich fermented pastes.
Technical
Onggi pots facilitate aerobic and anaerobic microbial activity, promoting enzymatic breakdown of soybeans and grains. Key reactions include proteolysis (by Bacillus subtilis) and amylolysis (by Aspergillus oryzae).
Culinary Significance
Essential for producing traditional Korean doenjang (soybean paste) and gochujang (chili paste), imparting deep savory flavors.
Science
Primary Reaction
Enzymatic hydrolysis of proteins and carbohydrates
Parameters
Temperature
20°C optimal
15°C to 25°C range
Time
1 year
3 months – 3 years
Equipment
Onggi pots (height: 30–50 cm, diameter: 25–40 cm)Rice straw lids for gas exchangeBamboo mats for insulation