There are many processes that occur within a ripening kimchi, biological, chemical, physical. We hope to get some microbial pictures later in the week, but for now I’ve been putting slices of a 2 day old and a 1 year old kimchi under a wide lens microscope. Aside from being a thoroughly tranquil activity, it was interesting to see on a basic level how the cells have expanded from the osmotic effects of the salt. It is also, very beautiful, as most things are when symmetrical and full of glitched details, a tiny fractal world. I also ate the sample after, so that’s a bonus.
The pictures alternate between young and old kimchi, and each pair is to the same magnification, starting with the young kimchi.