| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8588966 | Journal of Ethnic Foods | 2017 | 30 Pages |
Abstract
The theory that Korean chili (kochu) comes from Japan is the biggest culprit responsible for distorting the history and value of Korean chili and kimchi. It has also spawned a number of other idle theories. This paper aims to correct this misconception through scientific analysis and ultimately restore the truth about the history and culture of Korean fermented foods.
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Food Science
Authors
Hye Jeong Yang, Kyung Rhan Chung, Dae Young Kwon,