What Makes Kimchi So Delicious?

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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.

Sources:

Kimchi Chemistry

Understanding 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

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Produced by the American Chemical Society.

 

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