The science behind the flavor of kimchi -

The science behind the flavor of kimchi


Today’s Video of the Day from the American Chemical Society series Reactions explains the science behind the zesty flavor of kimchi.

This traditional dish is essentially salted and fermented cabbage mixed with other vegetables and a variety of seasonings such as garlic and fish sauce.

The fermentation process creates great tasting molecules that contribute to the signature flavor of kimchi.

One study identified as many as 77 molecules that make up the unique composition of this fermented dish, which tastes fruity, sour, spicy, cheesy, and buttery all at the same time.

By Chrissy Sexton, Staff Writer

Video Credit: American Chemical Society

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