What Makes Kimchi So Delicious

It’s the fermented food most requested by you, the viewers! What makes kimchi sour and spicy, yet also surprisingly rich and buttery? This week on Reactions, it’s the chemistry of kimchi.

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Credits:
Producer: Kirk Zamieroski
Writer: Alexa Billow
Scientific Consultants: Michelle Boucher, PhD Brianne Raccor, PhD Spiros Paramithiotis, PhD
Executive Producer: Hilary Hudson

Music:
smidi - Cadillac Candy
Sam Leopard - Back for More

Sources:
https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p051/cooking-food-science/kimchi-chemistry#background
https://www.cooksillustrated.com/science/791-articles/experiment/understanding-kimchi
https://www.allrecipes.com/recipe/105179/spicy-cabbage-kimchi/
https://learningcenter.nsta.org/resource/?id=10.2505/4/ss09_033_02_30
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5039233/
https://www.ncbi.nlm.nih.gov/pubmed/26370801
https://www.ncbi.nlm.nih.gov/pubmed/24456350
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3067442/
https://pubs.acs.org/doi/abs/10.1021/jf9706991

Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.

Produced by the American Chemical Society.

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