Credit: The American Chemical Society
WASHINGTON, Dec. 20, 2018 — 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: https:/
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Reactions is a video series produced by the American Chemical Society and PBS Digital Studios. Subscribe to Reactions at http://bit.
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