Kimchi, a staple of Korean cuisine, consists of fermented vegetables, primarily cabbage and radishes, seasoned with spices, which gives it a unique tangy and spicy flavor. Traditionally fermented in onggi, clay jars, this ancient method is believed to yield superior kimchi. Recent research by David Hu and Ph.D. student Soohwan Kim at Georgia Tech explored the fermentation process in onggi, revealing the relationship between the jar’s porous structure and the enhancement of flavor and beneficial bacteria.
Their study measured carbon dioxide levels during fermentation and employed a mathematical model to quantify gas generation and movement. This model demonstrated that the onggi’s permeability allows carbon dioxide to dissipate gradually, thereby accelerating fermentation and fostering a healthier environment for lactic acid bacteria. In contrast, kimchi in hermetically sealed glass jars showed higher carbon dioxide accumulation, hindering bacterial growth.
The research underscores the sophistication of traditional onggi craftsmanship, which, despite lacking modern scientific knowledge, efficiently promotes fermentation. Hu and Kim aim to highlight the importance of preserving this artisanal practice, emphasizing its aesthetic appeal and potential for energy-efficient food preservation methods. Their findings were published in the Journal of the Royal Society Interface.
