The Science Behind Traditional Fermented Foods in Korean Cuisine

1 . Decide which paragraph, (A) to (D), has the information given in each statement below. Select (E) if the information is not given in any of the paragraphs.

1 .... - The fermentation process requires specific environmental conditions to be successful. 2 .... - Korean families traditionally used special rooms for fermenting food. 3 .... - The nutritional value of soybeans increases through fermentation. 4 .... - Modern Koreans prefer traditional fermentation methods over industrial ones. 5 .... - Kimchi's bacterial composition remains constant throughout fermentation. 6 .... - Fermented foods are primarily used as preservatives in Korean cuisine. 7 .... - The absence of oxygen is crucial for bacterial growth in fermentation. 8 .... - Korean fermentation techniques have attracted worldwide attention. 9 .... - Salt-resistant bacteria are present in the early fermentation of kimchi.