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’.
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