Soohwan Kim

[Soohwan Kim @ksh35000]

I’m excited to be invited to give a talk at the @AMNH Korean celebration! While everyone enjoys the party, I’ll be talking about the science of onggi.

📅 March 14, 7-10pm | @AMNH
🔗 https://t.co/mZv2229Tm0

A special thanks to my advisor @drdavidhu.
#kimchi #onggi #AMNH

[Hungtang Ko @HungtangK]

Representing Hu lab @drdavidhu, @ksh35000 and I have landed in Phoneix! We are excited to share our recent projects:

Sun 2:45 pm, E05.00001 Kimchi fermentation in permeable Korean earthenware Onggi

Mon 9:57 am, H19.00010 Cheerios effect drives the formation of fire ant rafts

[[email protected] @ICB_journal]

now in advanced:

#Canine -inspired Unidirectional Flows for Improving Memory Effects in Machine #Olfaction

by Kim,Mukherjee,Fonollosa, & @drdavidhu

https://t.co/coogyCbxyj

#dogs #biology #biomechanics #nasal #sciencetwitter #research #scientists

[Phys.org @physorg_com]

Want better #kimchi? Make it like the ancients did @georgiatech @RSocPublishing https://t.co/PmjyYkpiqB https://t.co/IuDv9ueHAU

[Ángel Cabrera @CabreraAngel]

The science of delicious kimchi offers new insights into the classic onggi vs modern technique debate, thx to my colleague @drdavidhu and his awesome grad students https://t.co/bllp2Aolol

[David L. Hu @drdavidhu]

Thanks @bioactivematter . Showing the hard work of olga shishkov @HungtangK @ksh35000 @Czuo_7 —wish you were here

[BeoirFest: Let’s Talk Beer @BeoirFest]

NEW PODCAST EPISODE

A few days ago I had an interesting chat with Kim Soohwan of @GeorgiaTech about his research on traditional kimchi fermentation vessels.

Available wherever you get your podcasts, including Spotify and YouTube

[Soohwan Kim @ksh35000]

Glad that Georgia Tech Research News featured my recent research on onggi!
@GTResearchNews @drdavidhu
https://t.co/PCUJhf90qj

[carolyn johnson @Carolynyjohnson]

Fun story alert: Scientists have unraveled the fluid mechanics behind why Korean "onggi," big, bulky, earthenware pots, are so specially suited to making really good kimchi. https://t.co/iqmr8n76XK

[Soohwan Kim @ksh35000]

@drdavidhu @royalsociety Onggi's porosity causes an interesting phenomenon called 'salt flowers'. Salty water flows through a porous medium and leaves salt crystals as water evaporates on the outer surface of onggi.
#CommunicatingScienceThroughArt #megeorgiatech

[Soohwan Kim @ksh35000]

Delighted to introduce my first paper on porous kimchi fermentation vessels, onggi, with @drdavidhu
in @royalsociety. Check out this interesting porous earthenware!
https://t.co/jIEMHUR6Fj