Glen L Creasy

Traditional, porous, vessels for fermenting kimchi produce a better product compared to less porous vessels because carbon dioxide can exit before its concentration reaches inhibiting levels to the lactic acid bacteria.

#Fermentation #Kimchi #Bacteria #TraditionalMethods #Onggi

https://www.scientificamerican.com/article/science-shows-why-traditional-kimchi-making-works-so-well/

Science Shows Why Traditional Kimchi Making Works So Well

A new study reveals why handmade fermentation vessels called  onggi  stand the test of time

Scientific American
May 19, 2023 at 7:23amWeb
Show threadRobert BurgholzerMay 20, 2023
@SabrosiaVit care to venture any speculation on amphorae and wine ?!
Show threadGlen L CreasyMay 20, 2023
@rburghol It works for some, but personally, I'll stick to tanks and barrels! ;-)