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 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.
How kimchi gets its kick (VIDEO)
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American Chemical Society——Bio and Archives
American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.