At the Georgia Institute of Technology, researchers have found that the best kimchi can only be made in clay vessels (called onggi). It is reported by Gismeteo.
Kimchi is the national dish of the Koreans and is a special pickled vegetables. The current food industry produces kimchi in containers made of glass, metal or plastic, but this, scientists say, makes fermentation worse during cooking.
It turned out that the porous walls of onggi really like the most useful salt-loving lactic acid bacteria, and, moreover, they prevent the growth of unwanted microorganisms that can spoil the taste of the dish. In addition, thanks to the clay vessel, the antioxidant activity and acidity of kimchi is increased.
The researchers compared the outgassing of fermentation in a glass jar and in onggi by placing a sensor in the container. The porous structure of traditional dishes was also studied in detail. It turned out that during cooking, salted water passes through the walls of the vessel and evaporates from its outer walls, leaving salt crystals. Glass containers do not provide such an opportunity. Fermentation takes place with continuous “breathing” of carbon dioxide, which makes it more harmonious.
Source: Rosbalt
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