[CH] Re: Kimchi organisms
Rob Solarion (solarion@1starnet.com)
Wed, 30 Jan 2002 20:36:19 -0600
Thanks, George. I'll give it try and let everybody know what happens. I
was in Dallas this week and almost stopped for lunch at a Korean restaurant
which had a kim-chi notice outside. But I opted for Vietnamese, not
Korean. Rob
<< Subject: [CH] Kimchi organisms
Rob Solarion asked how the kimchi fermentation got going. I remembered
Kris Blennow had looked up the organisms during the last time the thread
went around and his recent post was a good exposition of how the bacteria
that are present on all the cabbages begin to grow and metabolize the
carbohydrate to lactic acid. I cannot add much more except from my own
observations. >>