Keiser University Fermentation Blog Response
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Part 2: Blog Response Post
Peruse some of the Blog entries made by your fellow classmates. Choose at least one Fermentation blog) that you found useful and comment on how the website helped you with this week’s content.
POST
Fermentation.1-Which food did you choose?I have chosen Kimchi.2-What does this process involve? (Describe the method)Kimchi is Typically Western, China, and Korean food. Which is made through the process of lactic acid fermentation of the cabbage and another vegetable like radish. This is made at a low temperature to preserve the ripening and preservation. During this process, the pyruvate formed by glycolysis is reduced to lactate by locking out oxygen. This is called an anaerobic process. The main ingredients are cabbage and garlic which are the main ones responsible for this process. I love kimchi and made some home kimchi as well because in the stores is very expensive. The first step is chopping the cabbage and soaking it in water with salt for at least 2 hours, this step will kill the bad bacteria and leave only the good ones which are the ones that will start the process of fermentation and it will also tender the vegetable for the next step, rinsing the salt out very well and mix vegetables with the previously made sauce that is made of fish sauce (another fermented ingredient), ginger, garlic, sugar, Korean pepper flakes(gochugaru) and scallions. After mixing the ingredients, we should pack the kimchi into a jar close it let it rest for 1-5 days to be fermented, take out the gas, and mix the veggies under the juice daily. After is ready we should refrigerate and should be good for at least two months.3-What types of other foods can be prepared using this method?Other food like dill pickles, sauerkraut.4-What type of organism (Living creature) is used for this product of fermentation?The presence of lactobacillus(probiotics) is a good kind of live bacteria that are present in raw vegetables and are the ones responsible for the fermentation of the kimchi. As well as Leuconostoc and Weissella.References:Mader, S., & Windelspecht, M (2020). Essentials of Biology (6th ED). New York, NY: McGraw-Hill.WC:332
