Kimchi, an ancient staple of Korean cuisine, is traditionally fermented in handmade earthenware jars called onggi.But when it comes to mass production, companies use jars made of glass and other materials to ferment kimchi in large quantities.Now a new study demonstrates why some kimchi makers still swear by the traditional technology: onggi provide great environments for the growth of lactic acid bacteria, the good microbes that give kimchi its signature sour flavor.
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