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==== fermentation ==== | ==== fermentation ==== | ||
- | * SYN: ferment - zymosis | + | * see (other) |
- | * word fermentation is from the root of fervere "to boil, seethe" | + | |
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- | I (Maria) will make three samples: | + | |
- | * A - salt-based fermentation (2%) | + | |
- | * B - whey-based fermentation | + | |
- | * C - salt-based + fish | + | |
- | + | ||
- | A/B/C will come in different versions: | + | |
- | + | ||
- | - 6-days fermentation | + | |
- | - 4-days fermentation | + | |
- | - 2-days fermentation | + | |
- | + | ||
- | This is based on delivery on Wednesday 11 September afternoon. If you need them on Monday 9th, I can deliver in the morning, it just means that sample 3 will have to be opened after 2 days (so on Wednesday). | + | |
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- | There will be a total of 9 jars. For each, we said we would look at the vegetable tissue and liquid, so we are talking of about 18 or so slides. | + | |
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- | I will add to this: | + | |
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- | * D - sample of 2 weeks old (so inedible) sample of the fish kimchi you tried. | + | |
- | * E - sample from 2010 (unopened, we may find some mold on the top if we are lucky...). | + | |
- | * F - sample of kimchi juice that is 9 months old. | + | |
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- | note that sea salt shoudl be used, rather than table salt (since table salt often contains [[wp> | + | |
====links and references==== | ====links and references==== |