Kimchi Physics (IMAGE) American Physical Society Caption For the first time, researchers filmed gassy bacteria fermenting cabbage in Onggi (traditional Korean porous earthenware pots). They find that the pots limit bacterial numbers, acting as a safety valve to prevent over-fermentation of the kimchi. Image Credit: © 2014, Ministry of Culture, Sports and Tourism and Korean Culture Credit © 2014, Ministry of Culture, Sports and Tourism and Korean Culture Usage Restrictions © 2014, Ministry of Culture, Sports and Tourism and Korean Culture License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.