Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi)

Summary Kimchi was fermented in onggi and other containers at 4 °C for 4 weeks. Two types of onggi were used: glazed and nonglazed onggi. Other containers such as polyethylene plastic containers, polypropylene containers for use in a kimchi refrigerator, stainless steel and glass bottles were used. During the fermentation, kimchi fermented in onggi showed relatively stable acidity change compared with those in the other containers. Also it showed higher lactic acid bacteria multiplication (10 8 –10 9  cfu g −1 at 4th week) but slower general aerobic bacteria multiplication than the others. The springiness of kimchi fermented in onggi was more than 50% at 4th week, it is higher than the others. Its carbonic acid taste and overall acceptability were excellent in sensory evaluations. The antioxidative and cancer‐cell antiproliferative activities were also greater in kimchi fermented in onggi than the others. Between the two types of onggi, nonglazed onggi showed better results in both properties and functionalities of kimchi. Onggi showed higher gas permeability than polyethylene plastic containers and glass bottles because of its porous structure, and lactic acid bacteria could have benefited from this condition. It possibly contributes to optimal ripening of kimchi resulting in better properties, especially texture and taste, and health functionalities.