Korean scientists have developed technology that can extract an antibiotic from kimchi, the nation's well-known side dish of pickled cabbage.
Kang Sa-ouk, a microbiology professor at Seoul National University, and his research team announced they have found a method that enables mass production of antimicrobial peptides by cultivating Pediococcus pentosaceus, lactic ferments from kimchi, in vegetable containers. The research was sponsored by the Ministry of Science and Technology.