day one (and prior) of Biochymickal Arts 2013

• making PDA to prepare plates
• preparing plates, microwave pasteurisation (sub 120ºC sterilisation?)
• reading list and library subsection
• preparing cultures from 3×3 ferments (see above)
• cooking, eating, drinking (with various toasts)

Maria prepared three samples:

• A - salt-based fermentation (2%)
• B - whey-based fermentation
• C - salt-based + fish

A/B/C will come in different versions:

1. 6-days fermentation
2. 4-days fermentation
3. 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 should be used, rather than table salt (since table salt often contains E535 an acidity regulator which affects fermentation)