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4/17/23 at 8:24pm
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Ars Technica
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Jennifer Ouellette
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Onggi have just the right amount of porosity to enable kimchi to ferment faster.
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https://arstechnica.com/science/2023/04/science-confirms-it-the-best-kimchi-is-made-in-traditional-clay-jars-onggi/
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