The science and secrets behind ‘Kimchi’

By Gastropod
12th December 2019
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This side dish of spicy, bubbly, funky pickled vegetables is such a staple in Korea that no meal is considered complete without it—but, recently, kimchi has found its way into burgers, pasta, grilled cheese, and even tacos.

This episode, we trace the behind-the-scenes story of the “kimchi diplomacy” that turned Korea’s favorite fermented cabbage into an international food trend.

And then, because we’re Gastropod, we take part in our very own cutting-edge science experiment to understand one of kimchi science’s most mysterious questions: where do the microbes that transform the sugars in cabbage into such tangy, savory flavors actually come from? Is it our hands? The soil? Or could the secret to all that deliciousness actually lie in the stomach of beetles and bugs?

Listen in this episode for kimchi secrets, kimchi explosions, and a little bit of kimchi K-pop, too.

Thumbnail Photo by Jakub Kapusnak on Unsplash