Scientists at the Georgia Institute of Technology in the USA discovered that the best kimchi is made by cooking it in earthen pots known as onggi. The results of their research were published in the journal. magazine Journal of the Royal Society Interface.
On an industrial scale, kimchi is prepared in glass, steel, or plastic containers. But scientists believe that the quality of fermentation in this case is worse than in the traditional method.
It turns out that the porosity of the Onggi walls allows the most beneficial salt-loving lactic acid bacteria to thrive, while slowing the growth of undesirable aerobic bacteria that can give the final product an unpleasant aftertaste. Onggi has also been shown to increase the acidity and antioxidant activity of kimchi.
“We measured how the gases were released during the fermentation of kimchi in an onggi and a glass jar. A carbon dioxide sensor was placed in the vessels. We also studied the structure of the onggi, we were particularly interested in the porosity of the pot,” he said.
Analyzing the data obtained, scientists discovered that when cooking kimchi in onggi, brine flows out of the wall and evaporates on the outer surface, leaving salt crystals. This does not happen when glass containers are used.
“Carbon dioxide content measurements have shown that onggi continuously “breathes” CO2 during fermentation. This helps to reduce the gas level in the vessel, which has a beneficial effect on the fermentation process,” he said.
Source: Gazeta
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