How Chefs and Scientists Are Using Kimchi to Study Microbiology (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. This photo shows several jars of kimchi produced as part of the study.
Credit
Lauren Nichols.
Usage Restrictions
Credit must be given.
License
Original content