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Possible Subtopics: 1. how does flavour/texture change each sequential year it is fermented? 2. starter culture? 3. effect of the starter culture on the overall composition 4. Looking at fermentation on a Chemical level (enzyme processes) 5. Step by step kimchi making procedure 6. Variations of kimchi around the world 7. Food regulations of kimchi in Canada

Reliable neutral sources of information: https://aem-asm-org. https://ijs-microbiologyresearch-org. http://www.jmb.or.kr/journal/view.html? https://www-sciencedirect-com. https://www.healthycanadians.gc.ca