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Korean Fermentation starter, which is also called Nuruk, is a traditional fermentation starter in Korea. Korean fermentation starter, is one of the type of the fermentation starter, but especially only about the Korean traditional style. Korean traditional starter has a unique characteristics which changes the final result and taste of the food which is widely used and in Korea. It is made of dough composed its shape by dry ground rice and wheat which is mature in proper temperature. Nuruk in Korea, usually utilized it by making an alcohol, started from the warring state period. It basically means, from the ancient past it was exited and also they used barley too. However, the process to make Nuruk was usually functioned during the season on summer and fall within the small size of it. Furthermore, since 1927, company and all of the organization that is related to Nuruk had been cooperate together, therefore, it started to become a well known fermentation starting material and most popular one in Korea. Because the company has been constructed, it solved the producing problem to every weather season from only in summer and fall. Also, the quality of the products became generalized which functions essential role in food market.
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What is Nuruk?
Nuruk is a Korean traditional fermentation starter. Nuruk was used in a variety of provinces of Korea, not just on Jeju island. It is a source of alcohol that is made of a grain that is covered with Aspergillus. It was first made in China during the warring states period. It has been used in Korea since the period of the three states. In the past, nuruk was made by each family in a small scale. However, people started to produce Nuruk in a factory in quantity starting in the 1920s. Scientifically, Nuruk contains 2,6-dimethoxy-ρ-benzoquinone (2,6-DMBQ), also found in fermented wheat germ extract, and has anti-cancer and immune supporting properties. Nuruk is an essential factor to make Shindari. People smash or force nuruk so that it can mix with rice easily (Nowicki 22).
Origin of Nuruk
Such as Korea, it has been the biggest reason for the people to develop the Nuruk mold to make traditional alcohol and fermentation starter. Usually environmental and natural environmental been the absolute reason to improve it. Since, the Korean has a distinct four different season, for each season, the temperature and humidity are totally different. Especially, summer which is a climate of high temperature and humidity is the suitable weather to farm. Rice, barley, and other grain were the main meal for the people therefore, at that period it was easy for the mold to be extended and widespread. However, it could not get a sweet fruits such as western part could offer, but by its unique season, Korea could develop the perfect quality of Nuruk which process until now.
The first origin of the Nuruk is from China at 5th century, but the accurate period is not sure to know. Nonetheless, it is no doubt that the first year to use the Nuruk in Korea was BC 1123, which was recorded on the ancient Chinese book, that is about the record of the Korean traditional stuffs.
How it is acted?
Fermentation is a metabolic process in which an organism converts a carbohydrate, such as a sugar, into an alcohol or an acid. Also, it allows the production of a small amount of ATP without oxygen. Fermentation and its products are important in several ways. The process of fermentation is used to produce wine, beer, yogurt, and other products. The spoilage and fermentation happens through a similar process, but it has different results. If useful substances are made, it is called fermentation, and if harmful substances or substances with a bad smell are made, then it is called spoilage.
The foods that the team enjoys such as “Kimchi” and soybean paste are made through the process of fermentation. Most organisms require oxygen to breath, and they gain energy through breathing. However, for some organisms living under the water or living deep underground adapt to those environment and gain energy without oxygen. These are called anaerobic, which does not need oxygen. Fermentation is also an anaerobic process (Nowicki 2).
Health Benefit?
There are so many benefits of eating fermented food. First of all, eating fermented food and drinking fermented drinks such as Shindari will improve your immune system. It will also increase beneficial bacterias in your digestive system and help you to maintain a balance of bacteria and the production of stomach acid. Moreover, it will help you to prevent severe from diseases like cancer. Fermented food is not just directly beneficial, but also indirectly benefits us by helping us absorb the nutrients we’re consuming. Traditional fermented food help the body produce acetylcholine. It is also beneficial for people with diabetes. Fermented foods have been broken down or “pro-digested.” As a result, they do not put an extra burden on your digestion system unlike ordinary carbohydrates. Besides these benefits, there are a lot more effects that fermented food have (Helmenstine 25-28).