Activity Description of "Kim Chee Fermentation"
| Title | Kim Chee Fermentation |
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| Audience | biology - all levels |
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| Abstract | The Korean government named kim chee (or kimchi) a national treasure. A basic recipe for kim chee consists of vegetables pickled in a solution of garlic, salt, and red chili peppers. It is eaten year-round for its spicy taste and because it contains lots of vitamins C and B. In earlier times, during the fall, women made enough kim chee to last until early spring. In the winter, the kim chee would be buried in the ground, where it was warm, to keep it from freezing. Kim chee, also featured in Korean art, is stored outside in large clay jars called tokes, which are supposed to make kim chee taste delicious. Kim chee is ubiquitous in Hawaii and my students say that it is 3ono2 (Hawaiian for delicious) with hot rice.
TOPICS: fermentation, beneficial properties of foods, food preservation, diffusion and osmosis, pH
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| Author | Jeanine Nakakura |
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| Email | aejnakakur@aol.com |
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| Unifying Concept | Change, constancy, and measurement |
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| Science and Technology | Understandings about science and technology |
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| Science as Inquiry | Abilities necessary to do scientific inquiry |
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| History and Nature of Science | Science as a human endeavor, Historical perspectives |
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| Science in Personal and Social Perspectives | Natural resources, Science and technology in local, national, global challenges |
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| Life, Physical, Earth Sciences | Interdependence of organisms, Matter, energy and organization in living systems, Chemical reaction |
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| Other Standards | |
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aejnakakur@aol.com
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