Talk:Korean brining salt

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

???

This article has not yet received a rating on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Korea

	This article is within the scope of WikiProject Korea, a collaborative effort to build and improve articles related to Korea. All interested editors are invited to join the project and contribute to the discussion. For instructions on how use this banner, please refer to the documentation.KoreaWikipedia:WikiProject KoreaTemplate:WikiProject KoreaKorea-related articles
???	This article has not yet received a rating on the project's importance scale.
	This article is supported by one or more inactive working groups.

Reference for difference in kimchi prepared with solar salt vs. purified salt[edit]

Here is a reference for an experiment preparing kimchi using three different varieties of salt: purified salt, solar salt (aged 1 and 3 years) which is Korean brining salt, and bamboo salt. It seems to me that most of the measurements are the same in all respsects: salinity, pH, important microorganisms. The main difference, in the conclusions, is yeast is less with the solar salt, which leads to more stable kimchi which ages better. I figure this reference could go in the article, if somebody wants to read it and figure out what to say.

Lee KW, Shim JM, Kim DW, Yao Zhuang, Kim JA, Kim HJ, Kim JH (April 2018). "Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation". Food Science and Biotechnology. 27 (2): 489–498. doi:10.1007/s10068-017-0251-7. PMID 30263773. {{cite journal}}: Vancouver style error: initials in name 1 (help)

I put the reference in the correct template. I didn't know how very long author lists are handled. -- M.boli (talk) 00:06, 15 April 2021 (UTC) Update put the authors in with vauthors, and fiddled until they looked more or less right. You can copy-paste this template into the article for citation purpose. -- M.boli (talk) 16:01, 15 April 2021 (UTC)[reply]