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The beginner's guide to making kimchi, sauerkraut, and pickles by the chef who pioneered fermentation at three-Michelin-star restaurant Noma
The LAB eats the sugar in the vegetable and converts it into lactic acid, which both preserves it and creates a sour taste. Kimchi, also a lacto-ferment, is made with napa cabbage, Korean spices ...
FingerLakes1.com3h
Exploring the Roles of Citric and Lactic Acids in Finger Lakes’ Food and Beverage Scene
You will find New York’s Finger Lakes region ideal for foodies and beverage lovers. The agricultural scene is amazing, and there are regional cheese makers and lush vineyards, too. Why do you think ...
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Analyzing the origin source of lactic acid bacteria (IMAGE)
Caption WiKim's Microbiology and Functionality Research Group led by Dr. Roh, Seong Woon analyzed the origin source of lactic acid bacteria that directly affect the fermentation of kimchi through ...
EatingWell on MSN10mon
What Happens to Your Body When You Eat Kimchi Regularly
Keep scrolling to uncover the answers to kimchi’s health benefits, potential risks and tips from two registered dietitians.