75th Annual Meeting of the APS Division of Fluid Dynamics (November 20, 2022 — November 22, 2022)

P0001: Salt Flower in Permeable Earthenware Onggi

• View Larger
• Download Original

Authors

• Soohwan Kim, Mechanical Engineering, Georgia Institute of Technology
• David Hu, Mechanical Engineering, Georgia Institute of Technology

DOI: https://doi.org/10.1103/APS.DFD.2022.GFM.P0001

Since ancient times, Korean chefs have fermented foods such as kimchi in traditional earthenware 
vessels called onggi. Onggi's permeability has been purported to facilitate the growth of lactic acid 
bacteria, which generates the signature sour taste of fermented foods. When Korean chefs ferment 
Ganjang (soy sauce) fermentation in onggi, salt crystals percipitate on the outside of the container, 
a phenomenon known as `salt flower’.