The microbiology of kimchi (IMAGE)
Caption
Scientists and chefs have collaborated on a new study that demonstrates how fermented foods can be used to drive participatory science projects that both engage the public and advance our understanding of microbial ecology. The study focused on working with food experts and the public to examine the microbial communities associated with kombucha, kimchi and chow chow. This photo shows a study participant preparing a jar of kimchi.
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Lauren Nichols.
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