How Kimchi Gets Its Kick (IMAGE) American Chemical Society Caption Kimchi, the fermented cabbage dish beloved in Korea and around the world, has a signature pungent, sour tang. Those unique flavors come from not only salt and spices but also fermentation by friendly microbes. In this video, Reactions explores the chemistry of why kimchi is so delicious and even tries to make a batch: <a href="https://youtu.be/DG4afs7C1XI" target="_blank">https://youtu.be/DG4afs7C1XI</a>. Credit The American Chemical Society Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.