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
- Spicy Cabbage Kimchi
- 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
;void(0);){kind=link}