Talk:Korean brining salt

Reference for difference in kimchi prepared with solar salt vs. purified salt
Here is a reference for an experiment preparing kimchi using three different varieties of salt: purified salt, solar salt (aged 1 and 3 years) which is Korean brining salt, and bamboo salt. It seems to me that most of the measurements are the same in all respsects: salinity, pH, important microorganisms. The main difference, in the conclusions, is yeast is less with the solar salt, which leads to more stable kimchi which ages better. I figure this reference could go in the article, if somebody wants to read it and figure out what to say. I put the reference in the correct template. I didn't know how very long author lists are handled. -- M.boli (talk) 00:06, 15 April 2021 (UTC) Update put the authors in with, and fiddled until they looked more or less right. You can copy-paste this template into the article for citation purpose. -- M.boli (talk) 16:01, 15 April 2021 (UTC)