Video: How kimchi gets its kick

How kimchi gets its kick (video)
Credit: The American Chemical Society

Kimchi, the fermented cabbage dish beloved in Korea and around the world, has a signature pungent, sour tang.

Those unique flavors come from not only salt and spices but also fermentation by friendly microbes.

In this , Reactions explores the chemistry of why is so delicious and even tries to make a batch:

Citation: Video: How kimchi gets its kick (2018, December 20) retrieved 29 March 2024 from https://phys.org/news/2018-12-video-kimchi.html
This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.

Explore further

Vegan and traditional kimchi have same microbes, study finds

3 shares

Feedback to editors