It’s the fermented food most requested by you, the viewers! What makes kimchi sour and spicy, yet also surprisingly rich and buttery? This week on Reactions, it’s the chemistry of kimchi.

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Credits:
Producer: Kirk Zamieroski
Writer: Alexa Billow
Scientific Consultants: Michelle Boucher, PhD Brianne Raccor, PhD Spiros Paramithiotis, PhD
Executive Producer: Hilary Hudson

Music:
smidi – Cadillac Candy
Sam Leopard – Back for More

Sources:
https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p051/cooking-food-science/kimchi-chemistry#background
https://www.cooksillustrated.com/science/791-articles/experiment/understanding-kimchi
https://www.allrecipes.com/recipe/105179/spicy-cabbage-kimchi/
https://learningcenter.nsta.org/resource/?id=10.2505/4/ss09_033_02_30
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5039233/
https://www.ncbi.nlm.nih.gov/pubmed/26370801
https://www.ncbi.nlm.nih.gov/pubmed/24456350
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3067442/
https://pubs.acs.org/doi/abs/10.1021/jf9706991

Ever wonder why dogs sniff each others’ butts? Or how Adderall works? Or whether it’s OK to pee in the pool? We’ve got you covered: Reactions a web series about the chemistry that surrounds you every day.

Produced by the American Chemical Society.