Comments on: The Science of Kimchi #Shorts https://amazingfoodstv.com/the-science-of-kimchi-shorts/ Amazing Foods Tue, 27 Dec 2022 09:52:22 +0000 hourly 1 https://wordpress.org/?v=7.0.1 By: Soal Anubis https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120359 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120359 Any recommendations on good kimchi seasoning?

]]> By: Christopher Ontiveros https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120345 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120345 MoreMoreMore!!!!

]]> By: Silly Billy https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120344 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120344 Is there not an upper limit on this? Surely in 5 years it breaks down to something quite inedible if still safe to eat

]]> By: R2 D2 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120343 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120343 What is it in kimchi that I like so much? There is this like zing buzz on my tongue that almost feels like mini fizzy carbonation.

How does it do that?šŸ„³

]]> By: 2_Bl@ck https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120342 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120342 I love Kimchi šŸ˜Š

]]> By: Pia Padmore https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120341 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120341 Yuck. Are those food safe gloves? Or gloves that you scrub with? Regardless if you only use them for kimchi, they are not food safe.

]]> By: Alejandra E https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120340 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120340 Iā€™m the only one eating kimchi in my family and they all complain about my smelling like garlic!

]]> By: Tamara Bankhead https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120339 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120339 I love that blue cheese funk from kimchi

]]> By: JetBlackJak https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120338 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120338 Mine got mold on it.

]]> By: commatoes https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120337 Tue, 27 Dec 2022 09:52:22 +0000 https://amazingfoodstv.com/the-science-of-kimchi-shorts/#comment-120337 My mom just bought a case of Napa cabbage and has spent the last few days turning it all into kimchi along with a huge amount of daikon. Fermentation/salting is what every culture did before refrigeration. The less delicious recipes don't get passed down like kimchi, pickles, and sauerkraut. You are tasting a delicious safeguard against starvation.

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