Chinese fermented bean paste, such as miso or doenjang, need to be refrigerated for a few key reasons:
1. Temperature control: Fermentation is an ongoing process that can continue at room temperature. Refrigerating the paste helps slow down this fermentation process, preventing the flavors from becoming too strong or overly salty over time.
2. Microbial growth: Room temperature storage can lead to the growth of undesirable microbes, like mold or bacteria, that can spoil the paste. Refrigeration inhibits the growth of these microbes, preserving the paste's quality and safety.
3. Shelf life extension: Properly refrigerated, fermented bean pastes can last for several months or even a year. Without refrigeration, the shelf life is much shorter, typically only a few weeks.
4. Flavor preservation: The complex flavors in fermented bean pastes can start to break down and change at room temperature. Refrigeration helps retain the intended taste and aroma of the paste.
So in summary, refrigerating fermented bean pastes is essential to slow down fermentation, prevent spoilage, and maintain the desired flavor profile for as long as possible. It's an important step in properly storing and using these flavorful fermented ingredients.
