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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, not months, and it is mostly cooked into a stew.
| Soybeans | Washed, soaked and boiled until tender[sic-natto3] |
| Rice straw | The source of the Bacillus; its middle part carries the most bacilli[heu1999][park2020] |
| Salt, garlic and red chillito taste, optional | Mixed in when the paste is mashed to keep until winter[sic-natto3] |
| Starter | rice straw added to the beans supplies the Bacillus; modern methods use starter cultures instead |
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
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, not months, and it is mostly 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 (Park Y.K 2020) 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[park2020][sic-natto3] | Keep warm under straw and a blanket |
|---|---|---|
| Temperature | 25–45 °CReported[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 |
Cheonggukjang is ready in two to three days, 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.
In a study of six retail products, tyramine passed the 100 mg/kg limit used by the authors in three of them, by up to 14 times, with Enterococcus faecium a major source. In a lab study that added E. faecium to the beans, tyramine stayed under 10 mg/kg at 25 °C over 3 days but kept rising at 37 °C and 45 °C. The authors suggest that fermenting cooler and for less time may reduce it. 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.
