Reactions Science Videos | December 18, 2018
It’s the fermented food most requested by you, the viewers! What makes kimchi sour and spicy, yet also surprisingly rich and buttery? This week on Reactions, it’s the chemistry of kimchi.
Spicy Cabbage Kimchi
Korean Kimchi Chemistry
Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.
Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.
Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food
Aroma-Active Compounds in Kimchi during Fermentation
Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.
Produced by the American Chemical Society.