#140 たくあんを化学的に徹底解説。黄色と白色と茶色のたくあん？海外の漬け物も登場・・・KIMUCHI？KIMCHI？｜漬け物＜7＞

from ラジオただいま発酵中 · host Hakko Design Lab.

「たくあんとキムチ」をテーマに話す回。たくあんの作り方、たくあんの色の変わり方、メイラード反応、自由水と結合水、乳酸発酵と二つの乳酸菌、キムチなどを切り口におしゃべりが弾みます！

Episode metadata supplied by the publisher feed · Published Jul 16, 2023

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#140 たくあんを化学的に徹底解説。黄色と白色と茶色のたくあん？海外の漬け物も登場・・・KIMUCHI？KIMCHI？｜漬け物＜7＞

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This episode was published on July 16, 2023.

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