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biochymickal_arts_2013 [2013-09-18 14:03] – nikbiochymickal_arts_2013 [2013-09-18 14:10] – nik
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 ==== fermentation ==== ==== fermentation ====
    
-  * SYN: ferment - zymosis +  * http://www.wildfermentation.com/fermentation-links 
-  * word fermentation is from the root of fervere "to boil, seethe". +  * http://www.wildfermentation.com/forum/ 
- +  * http://www.resilience.org/stories/2013-04-29/fomenting-ferment-with-sandor-katz 
- +  * more info on funazushi (scroll down to posts on "funazushi" and "tench") http://tarantinofoodvice.wordpress.com/category/japan/ 
-I (Maria) will make three samples: +  * more info on kishk. http://tarantinofoodvice.wordpress.com/category/fermentation/ 
-  * A - salt-based fermentation (2%) +  * La Paillasse: Paris Open Biotech Lab wiki with protocols http://www.lapaillasse.org/wiki/index.php?title=Accueil 
-  * 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). +
- +
-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. +
- +
-I will add to this: +
- +
-  * 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. +
- +
-note that sea salt shoudl be used, rather than table salt (since table salt often contains [[wp>E535]] an acidity regulator which affects fermentation)+
  
 ====links and references==== ====links and references====
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   * https://en.wikibooks.org/wiki/Biochemistry   * https://en.wikibooks.org/wiki/Biochemistry
   * "Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry" >> http://www.shpusa.com/shp_books/chymists-and-chymistry/   * "Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry" >> http://www.shpusa.com/shp_books/chymists-and-chymistry/
- 
-fermentation 
-  * http://www.wildfermentation.com/fermentation-links 
-  * http://www.wildfermentation.com/forum/ 
-  * http://www.resilience.org/stories/2013-04-29/fomenting-ferment-with-sandor-katz 
-  * more info on funazushi (scroll down to posts on "funazushi" and "tench") http://tarantinofoodvice.wordpress.com/category/japan/ 
-  * more info on kishk. http://tarantinofoodvice.wordpress.com/category/fermentation/ 
-  * La Paillasse: Paris Open Biotech Lab wiki with protocols http://www.lapaillasse.org/wiki/index.php?title=Accueil 
-  
  
 ==== Food ==== ==== Food ====
  • biochymickal_arts_2013.txt
  • Last modified: 2021-12-06 12:10
  • by maja