The variations of this traditionally spicy dish are endless depending on vegetable choices, amount of heat, use of fish sauce, and of course, personal taste. (2020, June 23). Science Buddies Staff. Our friend, Turns (another Turnbull, no relation) has been asking us when we were going to make Kimchi. Demystify mummies by making one yourself. Tickle your brain with these fascinating 3-D optical illusions! Seal the bags and leave them at room temperature for 6 hours. Fermentation refers to the biochemical changes brought about by the action of microorganisms. ), 3 tablespoons (or more!) Values for the pH that are greater than 7 indicate that the solution is basic. The whole process of fermentation is amazing…the nutrients are not only preserved but they are also broken down making them easier for us to digest. The recipe we use is a little different–we use 1 tablespoon of salt per pound of stuff, and pack everything down into a food-grade bucket; after a few hours, the napa and bok choy release the juices, thus creating enough water to cover everything (and no need for brine). What other common biochemical processes generate lactic acid in anaerobic conditions? Next, here are some common items you will need. Lacto-fermentation is a process where foods are submerged in salt water for a time. This step in the process takes about 6 hours in this science fair project. Receive our latest deals, fun facts, activities, and more. What are some other food products that are made using fermentation? If the pH is between pH 5.0 and 9.0, use the narrow-range pH paper to get a more exact measurement. scibuddy@sciencebuddies.org. Plastic containers with plastic lids, lids should fit snugly (4), Gloves. Flip through our gallery and try to figure out how the images tricked your eye. What is your enthusiasm for science after doing your project? And yeast, a single-celled fungus, is widely used in baking and in the production of ethanol-containing beverages. Well, we couldn’t come up with a good reason NOT to try this…so last night we ‘toasted’ Turns and started a batch. Keep the top off for as little time as possible to keep oxygen out. If you want to make a batch that is spicier, for example, start a whole new batch to split into four new bags. In Korea, people store kimchi in large clay jars underground, so it stays cool in summer and doesn’t freeze in winter. The recipe below was modified from the recipe listed in the Bibliography. Sorry, your blog cannot share posts by email. Rub the chili powder into the cabbage leaves until they are all evenly coated. Also graph the average values for the pH and the glucose concentration. Keep the top ajar for the first three days. Using a colander, rinse the salt from the cabbage leaves, one bag at a time, and then drain and squeeze out any excess liquid. Write to us at. Instead of fermenting the kimchi at room temperature for the first three days, ferment it in the refrigerator. Discount is valid on new subscription products only. Infused Vinegars ~ Rosemary and Orange Zest →, Preserving Projects for the Winter Months, Single Malt Marmalade ~ A Toast to Robbie Burns, 1 pound Chinese cabbage (napa or bok choi), 1 to 2 onions and/or leeks and/or a few scallions and/or shallots (or more! Thus, the process is a little easier, with no water involved, just the natural juices of the cabbage and radish. During lacto-fermentation, some bacteria survive and others don’t. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation … You will not graph this, but it may be a factor if you wish to repeat your kimchi recipe. There are many recipes for kimchi, and any of them should work for this science fair project. Wash the cabbage, then chop it coarsely. Thus, the kimchi is fermented in a closed container to keep out air. I found that the addition of carrots gave it an interesting and different flavour to normal kimchi. Proceeds from the affiliate programs help support Graph the glucose concentration over time. I’ve been wanting to try to make my own kimchi for some time now. Its concentration depends on both how fast it is being made by the breakdown of more complex sugars, and how fast it is being broken down into simpler molecules. As a variation on this science fair project, you can investigate how changing the amount of sugar affects lactic acid and glucose concentration. Korean chili powder (5 Tbsp. Come back and tell us about your project using the “I Did This Project” link for the project you choose. For any other use, please contact Science Buddies. See how full … As the water moves out of the cells, the cell structure collapses, making the cabbage ready for the subsequent steps in the preparation of kimchi. Looking forward to hearing about how it goes. (2009, March 5). Lactobacillus bacteria are healthy for lots of reasons, but have been credited with anti-inflammatory properties. Bacteria are key agents in the development of the characteristic smell and flavor of certain cheeses. Try one of our science activities for quick, anytime science explorations. Place the cabbage into four large resealable bags. Well, we are simply CANNERS and food lovers we are going to give fermentation two thumbs up! Science of Kimchi : 6 Steps (with Pictures) - Instructables The first step in making kimchi is typically to wet the cabbage and coat it with salt. The next step is where the real action takes place, chemically speaking. Cut the cabbages in half, lengthwise, and trim the ends. Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. These are available online, from sites such as, Glucose test strips; often glucose can be measured with regular urinalysis test strips that are available fresh grated gingeroot. Stir the fish sauce, green onions, white onion, garlic, sugar, and ginger in a bowl. No matter how you do this science fair project, you will end up with a delicious and spicy batch of kimchi to enjoy! ), depending on how hot-peppery you like food, or any form of hot pepper, fresh, dried, or in a sauce (without chemical preservatives! Stir well to thoroughly dissolve salt. Compared to a typical science class, please tell us how much you learned doing this project. Salt and liquid are the only elements necessary for fermentation. Mix the vegetables with the ginger-chili-onion-garlic paste. Kimchi is very popular in Korea. Sprinkle Korean chili powder over the mixtures. You do not need to add Lactobacillus. Toss it in a glass bowl with the salt and let it sit overnight. ← Gateau Basque – Eat’n Up Turnbull Style! You’ll find a link to “I Did This Project” on every project on the Science Buddies website so don’t forget to share your story! Toss the ingredients thoroughly to coat the vegetables. The pH scale measures how acidic or basic a solution is. Thanks for your comment. Change ), You are commenting using your Facebook account. The microorganisms will be very busy transforming your starting ingredients into kimchi. Try different starting amounts of sugar. Use the same amount for each batch. Now place the kimchi in the refrigerator for, Continue checking the pH and glucose levels on a. In March of 2010, South Korea opened a state-run Kimchi Research Centre which aims at developing fermentation technologies that will provide scientific data to help introduce the benefits of Kimchi to the global market. The salt is then washed off, and a mixture of vegetables, fresh salt, sugar, and spices are added. "Kimchi Chemistry.". Do you get the same results? What happens if you briefly heat the ingredients prior to starting fermentation? Mix the kimchi up with a spoon several times per day to aerate it. Read the pH paper—both the wide-range and the narrow-range paper—and glucose strip instructions and make sure you know how to use them. How does the fermentation in kimchi protect the final product from being spoiled by bacteria or fungus growth? Science Buddies, a 501(c)(3) public charity, and keep our resources free for everyone. He knew that we loved having at least one, if not two, crocks of Sauerkraut fermenting on the kitchen counter…so why not try something different!? We just simply wanted to try making it and then, loved eating it. Enter your email address to follow this blog and receive notifications of new posts by email. Good luck with your fermentation experiments! Add other ingredients to the brine, such as snow peas, seaweeds, Jerusalem artichokes, anything you like. Kimchi has antioxidative and antiaging, antimutagenic, anticancer, antiobesity, and other health benefits. As the amount of lactic acid increases, the pH of the kimchi decreases. It is important to point out that you should not use water that is heavily chlorinated because it kills the microorganisms. You can find this page online at: https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p051/cooking-food-science/kimchi-chemistry. ( Log Out /  The spices help give the final product its distinct flavor. We’ve found carrots to be a great addition to many recipes you wouldn’t expect to find them it…they are also great in salsa! Our top priority is student learning. But you can use commonly available substitutes, if desired. Label the containers with the corresponding sample number with the masking tape and permanent marker. There is enough of this organism on the cabbage to carry out the fermentation. In fact, the Korea Aerospace Research Institute even developed "space kimchi" to accompany the first Korean astronaut to the Russian-manned space ship Soyuz. Kimchi is Korea’s national dish! Osmosis is defined as the diffusion of water molecules through a semipermeable membrane, from a place of higher concentration to a place of lower concentration. You can monitor the synthesis of lactic acid by tracking the pH over time. The microorganisms will be very busy transforming your starting ingredients into kimchi. Allow the kimchi to ferment for three days at room temperature, checking the levels and making observations in your lab notebook, as follows in steps 6–11.

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