https://arstechnica.com/science/2023/04/science-confirms-it-the-best-kimchi-is-made-in-traditional-clay-jars-onggi/
0
0
4/17/23 at 8:24pm
Organization
Ars Technica
Author
Jennifer Ouellette
29 words
0
Comments
Onggi have just the right amount of porosity to enable kimchi to ferment faster.
You are the first to view
Create an account
or login to join the discussion