Kimchi, initially a household staple of Korea, has increasingly found its complex flavors of vegetables, garlic, ginger, and fish sauce being accepted as a global star. Long before refrigeration, fermented foods were a winter staple. A new study looks at the physics underlying the of making Kimchi.
fermentation
Drinking cholera, culture wars, let's put a hydra in a blender and see what we get [spoiler alert: no organisms are harmed], the science of gerrymandering.
COVID COVID COVID COVID. Enough already. We need a break. Fortunately, We got a tip about a steaming, hot story (which will at least temporarily take your mind off COVID.) Certain Haribo Gummi Bears have been causing intense gastrointestinal distress in some people who have partaken, and they're not shy about revealing this. Or is this just urban legend? Let's get to the "bottom" of this. With a mini chemistry lesson.