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New Discoveries In Traditional Fermentation
Manage episode 362431304 series 2997738
BeoirFest에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 BeoirFest 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Kimchi is a fermented cabbage and very important in Korean culture. Nowadays home and commercial makers use glass or plastic pots for the fermentation. But the traditional method uses specialised clay pots called Onggi, and afficianados insist that the kimchi they produce is superior. Kim Soohwan from Georgia Institute of Technology investigated this and discovered what it is that makes the onggi fermentation pots unique.
Join him to discuss his findings and what it might mean for other traditional fermented products such as traditional real ale and craft beer
107 에피소드
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