Everyday Science, Everyday Wonder
Simple questions, smart answers.
Do you love kimchi?
That cool, crunchy, and tasty flavor we all enjoy comes from more than just chili and garlic.
The secret begins with the very first step: salting the cabbage.
It might look like a simple cooking step, but there’s amazing science behind it.
Let’s find out together!
.Why does cabbage go limp in salt water?
The answer is osmosis!
Fresh cabbage is full of water.
Each cabbage leaf is made of tiny cells that contain water and nutrients.
When you put the cabbage into salty water, something interesting happens:
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The salty water has a higher concentration than the water inside the cabbage cells.
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Water naturally moves from a place with less salt (inside the cabbage) to a place with more salt (the salt water).
As the water leaves the cells, the cabbage becomes soft and bendy — or as Koreans say, “its breath dies.”
That’s osmosis in action!
Salt: More than just taste
In kimchi-making, salt is not just for flavor.
It has three important jobs:
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Removes water – Salt pulls water out of the cabbage so it stays crunchy and doesn’t get soggy.
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Stops bad bacteria – Salt makes it hard for harmful germs to grow, helping kimchi last longer.
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Helps fermentation – Salt creates the perfect home for good lactic acid bacteria, which give kimchi its rich, deep taste.
The art of salting cabbage
Salting is not just about taking water out.
It decides how the kimchi will taste, how long it will last, and how well it will ferment.
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Too short – The cabbage will be too stiff, and the seasoning won’t soak in.
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Too long – The cabbage will be too salty and soft, and the taste won’t be as fresh.
Getting the right amount of salt and right soaking time is the key to perfect kimchi.
Next time you eat a bite of kimchi, remember:
Inside that one piece is a little miracle of science — the smart work of osmosis and salt!
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