Traditional Clay Jars Produce the Best Kimchi and Other Innovations in Science
A recent study published in the Journal of the Royal Society Interface found that the traditional Korean earthenware vessels known as onggi are the best vessels for fermenting kimchi. The porosity of the onggi's walls helps the desired bacteria proliferate during the fermentation process, resulting in a higher growth of salt-loving lactic acid bacteria and increased acidity and antioxidant activity of kimchi. The study used fluid mechanics to examine the connection between the material properties of the onggi and the growth of bacteria during kimchi fermentation.