Kimchi, the piquant and tangy cabbage dish that has been a staple of Korean cuisine for over a thousand years, is gaining popularity around the world for its health benefits and unique flavor. But what is it that makes kimchi so special? The Washington Post recently reported on the science behind the traditional fermentation techniques used to produce this beloved superfood.
According to the report, kimchi is fermented in a ceramic jar called an “onggi,” which is made of clay and buried in the ground for storage and aging. The article notes that the word “onggi” is pronounced exactly as it’s written in Korean and that kimchi is spelled “kimchi.”
The report goes on to describe how the unique flavor and health benefits of kimchi are due to the beneficial bacteria that grow during fermentation. The article states that “the best kimchi is made in a ceramic jar,” and cites a recent study published in the Royal Society Interface Journal that explains the scientific principles behind this claim.
The study found that the small pores in the ceramic jar allow for optimal respiration, creating the perfect environment for microbial growth. The article explains that these tiny pores allow the carbon dioxide produced by the bacteria to escape, facilitating their growth and fermentation of the cabbage.
While many Koreans today opt to store their kimchi in a separate refrigeration unit instead of traditional onggi, the article notes that kimchi made in onggi has higher acidity, more beneficial bacteria, and slower growth of harmful bacteria.
The article also includes insights from Professor Seol Ha-yoon, a ceramics expert at Angelo State University in Texas, who notes that while many people still use onggi as a cooking tool, they are increasingly being used as artistic symbols of Korean culture.
Overall, The Washington Post’s in-depth look into the science behind kimchi fermentation techniques reveals how the unique flavor and health benefits of this superfood are a result of centuries of tradition and scientific principles.