New Discoveries In Traditional Fermentation
Episode 68 of the BeoirFest: Let's Talk Beer podcast, hosted by BeoirFest, titled "New Discoveries In Traditional Fermentation" was published on May 4, 2023 and runs 42 minutes.
May 4, 2023 ·42m · BeoirFest: Let's Talk Beer
Summary
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
Episode Description
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
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