On Friday, January 15, Sustainable Agriculture students, with the help from a guest speaker, learned about the fermentation process. Students learned how fermentation can be used to extend the life of food so that it can be eaten months after it has been harvested. One of the major ingredients in the fermentation process is salt, which creates a brine for the food to ferment in.
The students were able to use their new knowledge of fermentation and put it to practice. Many students decided to pickle cucumbers and carrots, while more adventurous students decided to make kimchi. For those of you who do not know what kimchi is, it is a spicy cabbage dish native to Korea. The dish is served on the side with many main courses in Korea. Students were able to create their own special recipe of kimchi which could be used in the upcoming Iron Chef competition.
The students were able to use their new knowledge of fermentation and put it to practice. Many students decided to pickle cucumbers and carrots, while more adventurous students decided to make kimchi. For those of you who do not know what kimchi is, it is a spicy cabbage dish native to Korea. The dish is served on the side with many main courses in Korea. Students were able to create their own special recipe of kimchi which could be used in the upcoming Iron Chef competition.
-Parker Bartlett
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