A South Korean will be become that nation's first astronaut on April 8th. There is an article from iht.com that tells how and why kimchee and some other korean food were modified for space travel:
Some of my favorite excerpts from the article:
"...it was only natural for Koreans to think that their first astronaut must have the beloved national dish when he goes on his historic space mission in April. Three top government research institutes went to work. Their mission: to create "space kimchi.""
"The other space food Koreans created include the national instant noodle called ramyeon, hot pepper paste, fermented soybean soup and sticky rice."
"The key was how to make a bacteria-free kimchi while retaining its unique taste, color and texture," said Lee Ju Woon at the Korean Atomic Energy Research Institute, who began working on the newfangled kimchi in 2003 with samples provided by his mother.
Ordinary kimchi is teeming with microbes, like lactic acid bacteria, which help fermentation. On Earth they are harmless, but scientists fear they could turn dangerous in space if cosmic rays cause them to mutate. Another problem is that kimchi has a short shelf life, especially when temperatures fluctuate rapidly, as they do in space.
"Imagine if a bag of kimchi starts fermenting and bubbling out of control and bursts all over the sensitive equipment of the spaceship," Lee said.
Long live Kimchee!!