Yi So-yeon, a Korean astronaut, joined the space station in 2008 with kimchi space rations. To do this, scientists created a formula specifically intended for space. When you're dealing with live food, it's not simple! Under cosmic radiation, microorganisms could continue to ferment the vacuum-sealed kimchi. There would then be a chance of explosion, which is not ideal in a space station full of fragile equipment! Scientists, on the other hand, were able to make a stable kimchi by irradiating it after fermentation. This preserved the kimchi's crisp texture and fermented flavour while keeping it safe. A huge success for the Korean astronauts, but a disaster for the poor microorganisms who were unable to parti
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