How kimchi gets its kick (VIDEO)

By American Chemical Society —— Bio and Archives--December 24, 2018

Lifestyles | Comments | Back To Full Article

WASHINGTON — 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 # 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.

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