4 ms·
Though you're right, in kimchi the primary preservative is initially the saltiness and then later the low pH caused by lactobacilli producing lactic acids.
by cnity 2y ago
Though you're right, in kimchi the primary preservative is initially the saltiness and then later the low pH caused by lactobacilli producing lactic acids.
- bobthepanda 2y agoI don't dispute that. My understanding is that the introduction of chili allowed a reduction in salt content, which was important in an era where salt was expensive to produce.
- cnity 2y agoI didn't know that, that's really interesting thanks!