Researchers Study Kimchi Fermentation

/ / Health, Science

Great news for kimchi producers wanting to expand to vegan products. A new study from researchers at Brown University found that vegan kimchi made with miso paste instead of fish sauce or brined shrimp produces the same final healthy bacteria as traditional kimchi. This is because of “the selective pressure of the fermentation environment” which is so powerful that a new ingredient doesn’t impact the bacterial community.

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