US Leading Media: "The Secret to Kimchi Flavor is Onggi"

US WP Highlights Scientific Principles of Kimchi
"Kimchi Fermented in Onggi Contains More Lactic Acid Bacteria"

As global interest in kimchi grows, a leading American media outlet has introduced the earthenware jar 'onggi' used for storing and fermenting kimchi, along with the scientific principles behind it.

On the 7th (local time), The Washington Post (WP) published an article titled "The Best Kimchi Is Made in Earthenware. Science Explains Why," reporting on the fermentation process and principles of kimchi in onggi, as featured in the Royal Society's academic journal, Interface Journal.

Kimchi in Onggi [Image source=Yonhap News]

According to the report, mechanical engineer Suhwan Kim and others from Georgia Tech, who conducted the research, discovered that the tiny pores engraved inside and outside the onggi buried underground help release carbon dioxide produced by lactic acid bacteria in the kimchi outside the jar. They also explained the phenomenon of "salt flowers," where salt from salted ingredients like napa cabbage seeps out of the container and dries on the surface, stating that the breathability of onggi creates an optimal environment for microbial growth.

In this article, WP spelled the earthenware jar 'onggi' using the Korean pronunciation 그대로 as "onggi." Kimchi was also written as "kimchi." Kimchi was introduced as "a superfood over 1,000 years old, a lactic acid bacteria fermented food with a unique crunch and sour taste that is good for gut health."

WP further reported, "Kimchi fermented in onggi has higher acidity, more lactic acid bacteria, and slower growth of bacteria that spoil the kimchi taste. However, onggi is large, heavy, and fragile, making it unsuitable for modern kitchens, so many Koreans fill their 'kimchi refrigerators' with glass, stainless steel, or plastic kimchi containers instead."

This content was produced with the assistance of AI translation services.