What the talk covers
The National Science Museum's November Citizen Natural Science Exploration lecture, 'Kimchi's Deep Flavour: Made by Microbes', asks why batches made from similar ingredients can taste different. Dr Park Hae-woong of the World Institute of Kimchi discusses microorganisms in fermentation and how changes in smell, colour and bubbles can be observed and recorded.
Date and booking
- Saturday, November 14, 2026, 14:00–15:00
- Narae Hall, second floor, Creative Narae Hall building, National Science Museum, Yuseong-gu, Daejeon
- Audience: all ages, elementary-school age and above recommended
- Online capacity: 250, first-come first-served
- Reservations: October 27 at 09:00 through November 14 at 12:00
- Route: museum official website → Integrated Booking → Performances and Events → Science Culture Special Lectures
On arrival
Reserved attendees can register from 20 minutes before the talk and must check in at least five minutes before it starts using their name and telephone number. Unclaimed seats may transfer to walk-in attendees. Seats are unassigned; food is not allowed inside the hall. A kimchi-themed snack called 'kimchi-yeon' is also mentioned, but ingredients and portion availability are not verified. Cancel an unused booking before the day of the talk. Call 042-601-7750 for questions.
The visible official notice does not confirm a charge or explicitly say free.