Posted on Aug 13, 2023
How hardworking microbes ferment cabbage into kimchi
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https://www.npr.org/sections/health-shots/2023/08/13/ [login to see] /kimchi-fermentation-microbes-gut-health
"I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better.
But why do some foods improve with age, while others spoil? I wanted to know how it happens.
So early one morning, I met Chef Patrice Cunningham at Tastemakers, a shared commercial kitchen in northeast Washington, D.C. She owns a small business, making and selling a deliciously fresh, spicy, fermented Korean condiment – kimchi.
Cunningham welcomes me with a handshake and a hairnet, and leads me to a large, steel prep table covered with about a dozen crates of Napa cabbage. She and her three assistant chefs chopped each leafy head down into bite-sized pieces. It's the first step in transforming the raw and humble cabbage into bright-red, funky kimchi".
"I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better.
But why do some foods improve with age, while others spoil? I wanted to know how it happens.
So early one morning, I met Chef Patrice Cunningham at Tastemakers, a shared commercial kitchen in northeast Washington, D.C. She owns a small business, making and selling a deliciously fresh, spicy, fermented Korean condiment – kimchi.
Cunningham welcomes me with a handshake and a hairnet, and leads me to a large, steel prep table covered with about a dozen crates of Napa cabbage. She and her three assistant chefs chopped each leafy head down into bite-sized pieces. It's the first step in transforming the raw and humble cabbage into bright-red, funky kimchi".
How hardworking microbes ferment cabbage into kimchi
Posted from npr.org
Food/Chow
Korea
Health
Washington
Posted 9 mo ago
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PO1 William "Chip" Nagel good day Brother William, always informational and of the most interesting. Thanks for sharing, have a blessed day!
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PO1 William "Chip" Nagel like it...
"As the cabbage soaks, the salt draws water out of the cabbage leaves. It breaks down cell walls, releasing sugars that feed the kimchi-making microbes. Those microbes break complex sugars and starches apart with great precision, explains Victor Ujor, a food sciences professor at the University of Wisconsin Madison."
"As the cabbage soaks, the salt draws water out of the cabbage leaves. It breaks down cell walls, releasing sugars that feed the kimchi-making microbes. Those microbes break complex sugars and starches apart with great precision, explains Victor Ujor, a food sciences professor at the University of Wisconsin Madison."
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