User:Vijayaditya18/sandbox

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.ezproxy.library.ubc.ca/content/77/7/2264

https://ijs-microbiologyresearch-org.ezproxy.library.ubc.ca/content/journal/ijsem/10.1099/ijsem.0.002327

http://www.jmb.or.kr/journal/view.html?doi=10.4014/jmb.1501.01019

https://www-sciencedirect-com.ezproxy.library.ubc.ca/science/article/pii/S0168160511006921

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/inspection/2019/69918r-eng.php

Vijayaditya18 (talk) 05:52, 31 July 2019 (UTC)