Скачать или смотреть From ‘White Kimchi’ to ‘Superfood’ The secret of chill

Did you know red kimchi wasn’t always a thing?
Early Joseon kimchi was completely white!
Chili peppers only arrived in Korea in the late 1500s to early 1600s, much later than many think.
Original kimchi was a white brined dish with salt, garlic, and ginger.

When chilies were introduced, capsaicin added microbial control and enhanced flavor,
changing the bacteria profile and fermentation aroma of kimchi.
Thanks to carotenoids, kimchi gained its lasting red color.

As a result, kimchi evolved from a white preserved food to a bold fermented dish.
But why did chilies make kimchi taste better?
The science behind the flavor is revealed in the next episode!

🔗 Watch next → Episode 3: Kimchi Flavor Science Explained

Kimchi, White Kimchi, Early Joseon Food, Chili History, Capsaicin, Carotenoids, Fermentation Science, Korean Traditional Food, Korean Food History, Kimchi Color Evolution

#Kimchi #WhiteKimchi #JoseonFood #ChiliHistory #FermentationScience #KoreanTraditionalFood #Capsaicin #Carotenoids #KHanSpoon #FoodHistory

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