The World Institute of Kimchi announced on Wednesday that it had injected lab mice with Leuconostoc mesenteroides CBA3656, a type of lactic acid bacteria isolated from kimchi, and found that their detected nanoplastic levels were more than twice as high as those of mice not injected with CBA3656.

Edit: Link to the paper

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[–] too_high_for_this@lemmy.world 3 points 10 hours ago (1 children)

The fishiness is from fish sauce and salted/fermented shrimp. You can make kimchi without those, just use something else for umami.

The bacteria are basically the same.

[–] undrwater@lemmy.world 1 points 8 hours ago (1 children)

The same as kraut? My guess would be no if the kimchi has ingredients the kraut doesn't (ie fish).

I'm going to read the paper, quite interested in the methodology.

[–] too_high_for_this@lemmy.world 1 points 7 hours ago

They're all lactic acid bacteria. The exact species might vary in different regions, like yeast, so kimchi from Korea and sauerkraut made in Germany might have slightly different species, but if you were to get local cabbage and make them both at home, they would have essentially the same bacteria.