Want Better Kimchi? Scientists Reveal the Secret — Kimchi, a type of fermente |
es using containers made of glass, steel, or plastic, it’s widely believed that onggi-fermented kimchi boasts superior quality.
A cross-sectional view of onggi showing fermenting cabbage. Credit: Korean Ministry of Culture, Sports, and Tourism.“We wanted to find the ‘secret sauce’ for how onggi make kimchi taste so good,” Hu said. “So, we measured how the gases evolved while kimchi fermented inside the onggi — something no one had done before.”bacteria — known for their healthy probiotic nature — are found.
Next, they installed carbon dioxide and pressure sensors into both the onggi and a typical, hermetically sealed glass jar. They prepared their own salted cabbage and placed it in both containers. They then used the sensors to measure and compare the change in carbon dioxide — a signature of fermentation.
They also found that the beneficial bacteria in the onggi-made kimchi proliferated 26% more than in the glass counterpart. In the glass jar, the lactic acid bacteria became suffocated by their own carbon dioxide in the closed glass container. It turns out that, because the onggi releases carbon dioxide in small rates, the lactic acid bacteria are happier and reproduce more.
“It’s amazing that, for thousands of years, people have been building these special containers out of dirt, but in many ways, they are very high-tech,” Hu said. “We discovered that the right amount of porosity enables kimchi to ferment faster, and these onggi provide that.”
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