TikTok drives huge interest in kimchi. The Korean fermented dish sees millions of views. Videos show people making it at home. Chefs share recipes online. This social media boom creates new fans globally. Kimchi is now popular far beyond Korea.
(TikTok And The Science Of Kimchi)
The science behind kimchi is also getting attention. Fermentation is the key process. Vegetables like cabbage undergo lactic acid fermentation. Bacteria naturally present convert sugars into lactic acid. This acid preserves the vegetables. It gives kimchi its unique tangy taste.
Researchers find kimchi’s microbes are very good for health. These bacteria support gut health. A healthy gut aids digestion. It boosts the immune system. Some studies suggest benefits for mental well-being. Scientists explore these links further.
The TikTok trend helps people learn the science easily. Creators explain fermentation steps simply. They show how bacteria work. This makes complex biology accessible. Home cooks appreciate understanding the process. They feel more confident trying fermentation.
Food experts notice this shift. Social media demystifies traditional foods. People engage with food science daily. They ask questions in comments. Experts sometimes join the conversation. Knowledge spreads quickly online.
Restaurants report increased kimchi orders. Grocery stores stock more varieties. Brands launch new kimchi products. The demand grows steadily. This surge links directly to online popularity. TikTok acts as a powerful discovery tool.
(TikTok And The Science Of Kimchi)
The platform highlights kimchi’s cultural importance too. Users share family stories. They post historical facts. This educates viewers worldwide. Kimchi represents more than just food. It connects people across cultures.
