{"667371":{"#nid":"667371","#data":{"type":"external_news","title":"You may have missed\u2026 octopus stripes are unique; plant health detecting patch; how to make the best kimchi","body":[{"value":"\u003Cp\u003E\u003Ca href=\u0022https:\/\/cosmosmagazine.com\/science\/fermented-coffee-flavour-chemistry\/\u0022 rel=\u0022noreferrer noopener\u0022 target=\u0022_blank\u0022\u003EFermented\u003C\/a\u003E\u0026nbsp;foods like\u0026nbsp;\u003Ca href=\u0022https:\/\/cosmosmagazine.com\/health\/nutrition\/veganising-kimchi-doesnt-change-its-probiotic-contents\/\u0022 rel=\u0022noreferrer noopener\u0022 target=\u0022_blank\u0022\u003Ekimchi\u003C\/a\u003E\u0026nbsp;have been an integral part of Korean cuisine for thousands of years. Today, most kimchi is made through mass fermentation in glass, steel, or plastic containers, but it\u2019s long been claimed that the highest quality kimchi is fermented in traditional handmade clay jars called onggi. \u003Ca href=\u0022https:\/\/research.gatech.edu\/david-hu\u0022\u003EDavid Hu\u003C\/a\u003E, a professor in the \u003Ca href=\u0022https:\/\/biosciences.gatech.edu\u0022\u003ESchool of Biological Sciences\u003C\/a\u003E and the \u003Ca href=\u0022https:\/\/www.me.gatech.edu\u0022\u003EGeorgia W. Woodruff School of Mechanical Engineering\u003C\/a\u003E, used fluid dynamics to prove\u0026nbsp;how onggi make kimchi taste so good. The results were published in the \u003Cem\u003E\u003Ca href=\u0022https:\/\/royalsocietypublishing.org\/doi\/10.1098\/rsif.2023.0034\u0022\u003EJournal of the Royal Society Interface\u003C\/a\u003E.\u003C\/em\u003E\u0026nbsp;(This story was also covered in \u003Ca href=\u0022https:\/\/list23.com\/1442462-do-you-want-better-kimchi-scientists-reveal-the-secret\/\u0022\u003Elist23\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\u0022https:\/\/www.sfgate.com\/news\/article\/the-best-kimchi-is-made-in-earthenware-pots-17887793.php\u0022\u003ESFGate\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\u0022https:\/\/www.washingtonpost.com\/science\/2023\/04\/07\/kimchi-onggi\/\u0022\u003EThe Washington Post\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\u0022https:\/\/www.scientificamerican.com\/article\/science-shows-why-traditional-kimchi-making-works-so-well\/\u0022\u003EScientific American\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\u0022https:\/\/gulfnews.com\/friday\/art-people\/for-the-love-of-kimchi-the-people-culture-and-history-of-korea-1.1683118940488\u0022\u003EGulf New\u003C\/a\u003Es,\u0026nbsp;\u003Ca href=\u0022https:\/\/news.yahoo.com\/science-proves-kimchi-best-made-214153542.html\u0022\u003EYahoo!News\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\u0022https:\/\/arstechnica.com\/science\/2023\/04\/science-confirms-it-the-best-kimchi-is-made-in-traditional-clay-jars-onggi\/\u0022\u003EArs Technica\u003C\/a\u003E\u0026nbsp;and\u0026nbsp;\u003Ca href=\u0022https:\/\/www.technologynetworks.com\/applied-sciences\/news\/traditional-methods-shown-to-produce-the-highest-quality-kimchi-372040\u0022\u003ETechnology Networks\u003C\/a\u003E.)\u003C\/p\u003E\r\n","summary":"","format":"limited_html"}],"field_subtitle":"","field_summary":[{"value":"\u003Cp\u003E\u003Ca href=\u0022https:\/\/cosmosmagazine.com\/science\/fermented-coffee-flavour-chemistry\/\u0022 rel=\u0022noreferrer noopener\u0022 target=\u0022_blank\u0022\u003EFermented\u003C\/a\u003E\u0026nbsp;foods like\u0026nbsp;\u003Ca href=\u0022https:\/\/cosmosmagazine.com\/health\/nutrition\/veganising-kimchi-doesnt-change-its-probiotic-contents\/\u0022 rel=\u0022noreferrer noopener\u0022 target=\u0022_blank\u0022\u003Ekimchi\u003C\/a\u003E\u0026nbsp;have been an integral part of Korean cuisine for thousands of years. Today, most kimchi is made through mass fermentation in glass, steel, or plastic containers, but it\u2019s long been claimed that the highest quality kimchi is fermented in traditional handmade clay jars called onggi. \u003Ca href=\u0022https:\/\/research.gatech.edu\/david-hu\u0022\u003EDavid Hu\u003C\/a\u003E, a professor in the \u003Ca href=\u0022https:\/\/biosciences.gatech.edu\u0022\u003ESchool of Biological Sciences\u003C\/a\u003E and the \u003Ca href=\u0022https:\/\/www.me.gatech.edu\u0022\u003EGeorgia W. Woodruff School of Mechanical Engineering\u003C\/a\u003E, used fluid dynamics to prove\u0026nbsp;how onggi make kimchi taste so good. The results were published in the \u003Cem\u003E\u003Ca href=\u0022https:\/\/royalsocietypublishing.org\/doi\/10.1098\/rsif.2023.0034\u0022\u003EJournal of the Royal Society Interface\u003C\/a\u003E.\u0026nbsp;\u003C\/em\u003E(This story was also covered in \u003Ca href=\u0022https:\/\/list23.com\/1442462-do-you-want-better-kimchi-scientists-reveal-the-secret\/\u0022\u003Elist23\u003C\/a\u003E,\u003Ca href=\u0022https:\/\/www.sfgate.com\/news\/article\/the-best-kimchi-is-made-in-earthenware-pots-17887793.php\u0022\u003E\u0026nbsp;SFGate\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\u0022https:\/\/www.washingtonpost.com\/science\/2023\/04\/07\/kimchi-onggi\/\u0022\u003EThe Washington Post\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\u0022https:\/\/www.scientificamerican.com\/article\/science-shows-why-traditional-kimchi-making-works-so-well\/\u0022\u003EScientific American\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\u0022https:\/\/gulfnews.com\/friday\/art-people\/for-the-love-of-kimchi-the-people-culture-and-history-of-korea-1.1683118940488\u0022\u003EGulf New\u003C\/a\u003Es,\u0026nbsp;\u003Ca href=\u0022https:\/\/news.yahoo.com\/science-proves-kimchi-best-made-214153542.html\u0022\u003EYahoo!News\u003C\/a\u003E,\u0026nbsp;\u003Ca href=\u0022https:\/\/arstechnica.com\/science\/2023\/04\/science-confirms-it-the-best-kimchi-is-made-in-traditional-clay-jars-onggi\/\u0022\u003EArs Technica\u003C\/a\u003E and\u0026nbsp;\u003Ca href=\u0022https:\/\/www.technologynetworks.com\/applied-sciences\/news\/traditional-methods-shown-to-produce-the-highest-quality-kimchi-372040\u0022\u003ETechnology Networks\u003C\/a\u003E.)\u003C\/p\u003E\r\n\r\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\r\n","format":"limited_html"}],"field_summary_sentence":"","uid":"34434","created_gmt":"2023-04-17 13:38:04","changed_gmt":"2023-05-30 14:40:13","author":"Renay San Miguel","boilerplate_text":"","field_publication":"","publication":"Cosmos Magazine","field_article_url":"","publication_url":"https:\/\/cosmosmagazine.com\/science\/kimchi-plastic-alternative-octopus\/","dateline":{"date":"2023-04-17T00:00:00-04:00","iso_date":"2023-04-17T00:00:00-04:00","tz":"America\/New_York"},"extras":[],"groups":[{"id":"1278","name":"College of Sciences"},{"id":"1275","name":"School of Biological Sciences"}],"categories":[{"id":"146","name":"Life Sciences and Biology"}],"keywords":[{"id":"4896","name":"College of Sciences"},{"id":"166882","name":"School of Biological Sciences"},{"id":"14545","name":"George W. Woodruff School of Mechanical Engineering"},{"id":"297","name":"David Hu"},{"id":"2584","name":"fluid dynamics"},{"id":"192527","name":"kimchi"},{"id":"192528","name":"onggi"},{"id":"173194","name":"Fermentation"},{"id":"192529","name":"Journal of the Royal Society Interface"}],"core_research_areas":[],"news_room_topics":[],"event_categories":[],"invited_audience":[],"affiliations":[],"classification":[],"areas_of_expertise":[],"news_and_recent_appearances":[],"phone":[],"contact":[],"email":[],"slides":[],"orientation":[],"userdata":""}}}