Kimchi: Transforming Cabbage with Naturally Occurring Lactobacillus

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Workshops, Training & Skill-Building

Tue, Oct 20, 2026

6 PM – 8 PM CDT (GMT-5)

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An interactive demonstration in which students will use salt to create a safe, active environment that allows lactobacillus to ferment cabbage into kimchi. Students will learn a foundational skill in food microbiology and gain knowledge of metabolic fermentation.

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American Society for Microbiology | Website | View More Events