In this fascinating episode, we chat with Kim Soohwan from the Georgia Institute of Technology about the ancient art of kimchi fermentation and the science behind the traditional onggi pots used in the process. Soohwan, a mechanical engineering PhD student, has been studying how these porous, clay vessels uniquely enhance fermentation, creating better-tasting kimchi compared to modern methods using stainless steel or glass containers.
We dive into the history and cultural importance of onggi pots in Korean cuisine, how their permeable structure allows gases like CO2 to escape during fermentation, and why this traditional method produces distinct flavor profiles. Soohwan also explains the challenges of preserving this ancient technique in modern times and the scientific findings that support what Korean families have known for generations—onggi pots just make better kimchi!
Whether you’re interested in fermentation, culinary history, or the intersection of science and culture, this episode will give you a new appreciation for the age-old art of making kimchi. Don’t forget to like, subscribe, and share if you enjoyed this episode!