What is the general science behind using raw oysters in Kim Chi?
I've been looking around for different Kimchi recipes and some say that using fresh oysters speeds up the fermentation process. Does anyone know the reason why?
Well, kimchi is basically fermented cabbage. To get the fermentation process going you need a kickstarter, that's where the oysters and sometimes shrimp (or fish) paste come in.
I suppose you could ferment kimchi without oysters (with just the salt and sugar), but doing so would cut out some of the umami you get with the presence of seafood.