THE SCIENCE BEHIND KIMCHI: fermentation & cellular respiration [learn science through food]

Explore the science of aerobic respiration and fermentation through fermented cabbage, or kimchi. — This video has supplementary educational resources that can be found here: https://www.bitescized.org. In these resources, students will learn about the stages of cellular aerobic respiration and anaerobic lactic acid fermentation by making traditional Korean food, kimchi. — Support Bite Scized by checking out our: Website: https://www.bitescized.org Instagram:   / bitescizededucation   Lesson Plans: https://www.teacherspayteachers.com/S... Merch: https://www.bitescized.org/shop – Sources: Thank you to Hyunjoo, founder of Sinto Gourmet, and Felicia Ho, Harvard College student, for sharing your expertise for this episode. learn more about kimchi from these sources: https://www.maangchi.com/ingredient/s...    / hamimommy      • Kimchi: A Story of Love and Patience   other resources used: https://www.sciencedirect.com/science... https://www.tastingtable.com/806565/d... https://foodsafety.ces.ncsu.edu/wp-co... https://www.thespruceeats.com/kimchi-... https://www.sciencedirect.com/science... https://www.eurekalert.org/news-relea... https://www.ncbi.nlm.nih.gov/pmc/arti... https://www.britannica.com/science/ce... https://www.khanacademy.org/science/a... https://www.britannica.com/science/ce... https://www.khanacademy.org/science/a... https://www.britannica.com/science/me... https://bio.libretexts.org/Courses/Po... https://www.britannica.com/science/cy... https://www.britannica.com/science/ce... https://www.britannica.com/science/me... https://www.khanacademy.org/science/a... https://bio.libretexts.org/Courses/Po... – 0:00 - 0:47 Introduction: an introduction to the kimchi’s origination, uses and flavor profile, and some insight into Kate’s research process for this episode 0:47- 1:50 Explore: Hyunjoo, the founder and owner of Sinto Gourmet, talks about her company’s origins and the abundance and variety of kimchi in Korea 1:50 - 2: 44 Explore: Hyunjoo gives an overview of kimchi’s most important ingredients and the main steps to prepare it 2:44 - 4:09 Explore: a brief overview of what fermentation is and its products, and a brief history of kimchi 4:09 - 8:33 Experiment: Hyunjoo’s recipe or process of making kimchi and a comparison of three kimchis that fermented for different amounts of time 8:33 - 12:21 Explore: Harvard molecular and cellular biology student, Felicia Ho, explains the science behind fermentation and the difference between aerobic and anaerobic respiration 12:21 - 12:49 End: Kate reflects on what she learned in the episode