David Chang has recently become highly interested in microbiology. He speaks of microbial terroir, has put koji (Aspergillus oryzae, used to ferment soy beans) in rice for 6 months to see what happens.
Sauerkraut vs. Kimchi: Chang made sauerkraut for years, without understanding what makes it ferment, when salt is added to raw cabbage.
He now knows that the salt inhibits all other bacteria to survive, but the cabbage has the bacteria inside, that can survive in the salt environment.
What exactly happens when we dry age beef? We know that it changes and gets more tender, but which fungi are responsible etcetera, asks Chang.