Home › Forums › Korean food discussion › Nice article on the Science of Kimchi
Cook’s Science just posted a great article on the science of fermenting cabbage at http://www.cooksscience.com/articles/experiment/understanding-kimchi/
Thanks for sharing the article. I am not sure what the author, Anne Wolf, means by the “buttery” or “cheesy” flavors of kimchi.
Interesting, never thought about the science of fermentation, other than yeast. Thanks for sharing! :)