In 2008, South Korean scientists created a special low-calorie, vitamin-rich "space kimchi" for Yi So-yeon, the first Korean astronaut, to take to space. It was bacteria-free, unlike normal kimchi in which bacteria are essential for fermentation. It was feared that cosmic rays might mutate the bacteria.
In 2008 South Korean scientists created a special low-calorie vitamin-rich "space kimchi" for Yi So-yeon the first Korean astronaut to take to space It was bacteria-free unlike normal kimchi in which bacteria are essential for fermentation It was feared that cosmic rays might mutate the bacteria