Kimchi is a fermented cabbage and very important in Korean culture. Nowadays home and commercial makers use glass or plastic pots for the fermentation.
But the traditional kimchi is fermented in specialised clay pots called Onggi, and afficianados insist that the kimchi they produce is superior as the lactic acid production is higher.
Kim Soohwan from Georgia Institute of Technology investigated this and discovered what it is that makes the onggi fermentation pots unique.
Join him to discuss his findings and what it might mean for other traditional fermented products such as traditional real ale and craft beer
#fermentation #beertalk
