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Soy and legumes from Korea
Boiled soybeans are kept warm under a blanket with rice straw for two or three days, while Bacillus from the straw coats them in sticky threads and a strong, savoury smell. Unlike the other Korean jang it is ready in days and contains no salt until it is cooked into a stew. Made in 5 steps over 36 h – 3.7 days. The longest step, keep warm under straw and a blanket, takes 24 h – 3 days (Kwon D.Y 2019) and runs at 25–45 °C (Shi B 2024). Salt is 2–9.4 % (Park Y.K 2020). Bacillus from rice straw, mainly B. subtilis and Bacillus velezensis, B. subtilis, B. amyloliquefaciens and B. licheniformis isolated from commercial products do most of the fermenting.
| Main step | 24 h – 3 daysReported[kwon2019][sic-natto3] | Keep warm under straw and a blanket |
|---|---|---|
| Temperature | 25–45 °CMeasured[shimoon2024][park2020] | Keep warm under straw and a blanket |
| Salt | 2–9.4 %Measured[park2020] | Mash part of the beans |
| Acidity | pH 6.4–7.1Measured[park2020] | Mash part of the beans |
| Soybeans · Washed, soaked and boiled until tender[kwon2019][sic-natto3] |
| Rice straw · The source of the Bacillus; its middle part carries the most bacilli[kwon2019][heu1999] |
| No salt in the fresh product · Salt and chilli paste go in when it is cooked as a stew[kwon2019] |
| Salt, garlic and red chilli (to taste, optional) · Mixed in when the paste is mashed to keep until winter[sic-natto3] |
| Starter: spontaneous (Bacillus from rice straw); modern makers use selected Bacillus strains |
Total time across the recorded steps: 36 h – 3.7 days
What changes: Starting material: soybeans, washed and soaked
Output: soaked beans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cheonggukjang is ready in two to four days and has no salt, while doenjang, gochujang and ganjang are salted and aged for months. It is close to Japanese natto but is usually mashed and cooked, not eaten whole and raw.
Tyramine built up in many retail products, up to 14 times the recommended limit, mostly from Enterococcus faecium. Fermenting cooler and for less time lowered it in a lab study. Use clean straw from fields free of sewage and livestock waste.
Hazards the sources name: Coliform bacteria on some rice straw from areas polluted by sewage or livestock waste.
Every number is labelled with how it is known. How this atlas is made
No firm origin record exists. Kwon, Chung and Jang (2019) argue that similar fermented beans appear in Chinese texts from before 40 BC and that the Korean food has a long continuous history; treat this as one school's view.
