(via discomforted)Source: dididean
Made some onion jang ah jji to serve with the recipe post tomorrow. It involves buckloads of kimchi, a bit of meat and a bit of tofu.
*Kimchi fun fact: Kimchi made without green onion, garlic or ginger inhibited the growth of S. typhimurium, but not the bacteria E. coli and S. sonnei. However, Kimchi without red pepper powder do not inhibit the growth of all tested pathogens. These results suggest that Kimchi ingredients can synergistically inhibit the growth of pathogens and Kimchi may be a selective medium for lactic acid bacteria.
So remember kids, lay it thick on the garlic and chili. Orange you glad I read food research journals?