))
New Discoveries In Traditional Fermentation
Manage episode 362431304 series 2997738
Innehåll tillhandahållet av BeoirFest. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av BeoirFest eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.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 episoder
Dela
