How hardworking microbes ferment cabbage into kimchi

An age-old technique transforms vegetables and spices into a popular condiment with a zesty, funky taste. The key? Nurturing the right community of microbes. Here's how the magic happens.
An age-old technique transforms vegetables and spices into a popular condiment with a zesty, funky taste. The key? Nurturing the right community of microbes. Here's how the magic happens.

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How hardworking microbes ferment cabbage into kimchi

First time making cabbage kimchi and one half has a healthy pH (~3.1) and the other has a high pH (4.8-5). What went wrong? What should I do differently next time? : r/fermentation

Food & Flavor – Page 3 – The Fermentation Association

How hardworking microbes ferment cabbage into kimchi