FOR IMMEDIATE RELEASE | Thu Dec 20 11:04:00 EST 2018

How kimchi gets its kick (video)

WASHINGTON, Dec. 20, 2018 — 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 video, Reactions explores the chemistry of why kimchi is so delicious and even tries to make a batch: https://youtu.be/DG4afs7C1XI.

Youtube ID: DG4afs7C1XI

Reactions is a video series produced by the American Chemical Society and PBS Digital Studios. Subscribe to Reactions at http://bit.ly/ACSReactions and follow us on Twitter @ACSReactions.

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Note: ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies.

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