Fermented foods like kimchi 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’s long been claimed that the highest quality kimchi is fermented in traditional handmade clay jars called onggi. David Hu, a professor in the School of Biological Sciences and the Georgia W. Woodruff School of Mechanical Engineering, used fluid dynamics to prove how onggi make kimchi taste so good. The results were published in the Journal of the Royal Society Interface. (This story was also covered in list23, SFGate, The Washington Post, Scientific American, Gulf News, Yahoo!News, Ars Technica and Technology Networks.)