Are Insect Guts the Secret to the Most Delicious Kimchi?

This side dish of spicy, bubbly, funky pickled vegetables is such a
staple in Korea that no meal is considered complete without it—but,
recently, kimchi has found its way into burgers, pasta, grilled
cheese, and even tacos. This episode, we trace the
behind-the-scenes story of the “kimchi diplomacy” that turned
Korea’s favorite fermented cabbage into an international food
trend. And then, because we’re Gastropod, we take part in our very
own cutting-edge science experiment to understand one of kimchi
science’s most mysterious questions: where do the microbes that
transform the sugars in cabbage into such tangy, savory flavors
actually come from? Is it our hands? The soil? Or could the secret
to all that deliciousness actually lie in the stomach of beetles
and bugs? Listen in this episode for kimchi secrets, kimchi
explosions, and a little bit of kimchi K-pop, too. Learn more about
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