Korean fermentation starter

Nuruk (누룩) is a traditional Korean fermentation starter. 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.

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).

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.

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