Traditional, porous, vessels for fermenting kimchi produce a better product compared to less porous vessels because carbon dioxide can exit before its concentration reaches inhibiting levels to the lactic acid bacteria.

#Fermentation #Kimchi #Bacteria #TraditionalMethods #Onggi

https://www.scientificamerican.com/article/science-shows-why-traditional-kimchi-making-works-so-well/

Fermented foods like kimchi have been an integral part of Korean cuisine for thousands of years. Since ancient times, Korean chefs have used onggi — traditional handmade clay jars — to ferment kimchi. Today, most kimchi is made through mass fermentation in glass, steel, or plastic containers, but it has long been claimed that the highest quality kimchi is fermented in onggi.

Kimchi purists now have scientific validation!

#Kimchi #Onggi #Food #FoodCulture #Science
https://www.eurekalert.org/news-releases/985865

"Science confirms it: The best kimchi is made in traditional clay jars (onggi)" #kimchi #clay #fermentation #onggi https://arstechnica.com/science/2023/04/science-confirms-it-the-best-kimchi-is-made-in-traditional-clay-jars-onggi/?utm_brand=ars