This is an old revision of the document!

  • SYN: ferment - zymosis
  • word fermentation is from the root of fervere “to boil, seethe”.

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:

  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.
  • 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's introduction to fermentaion
  • how effective is a microwave for sterilisation? pressure cooker as autoclave?
  • good recipes for stains?
  • GFP and/or Luciferase?
  • can we determine vitamin content of fermentations? what increases/inhibits vitamins?
  • which Lactobacillus are able to produce vitamin C (see: L-ascorbate biosynthesis I, L-ascorbate biosynthesis II)?
  • which microorganisms can be chosen to increase vitamin production or production of specific amino acids
  • what sort of things can be done in a 'kitchen lab' and what needs more specialised analytic equipment?
  • good reference for korean techniques?
  • “How can we reboot the ascorbate synthesis pathway in humans?”

Menu Spinterfields Friday evening 13.09.2013

Starter assorti of the various grasses from the salty fields at Saint Valery sour Somme (aster, salikornia, saltwort, atriplex hortensis, halimione) served with the pulp of the organic Brussels tomatoes

Soup broth from the fermented and then preserved greenery from the garden with potatoes, carrots beetroot, onion and garlic.

Main corse lightly (~4h) fermented chicory cooked in the sauce of fried oil, garlic, onions, apples, honey and La Mahleur beer served with oven baked autumn vegetables ( potatoes, parsnip, turnip, pumpkin, garlic) coated in olive oil, sesame oil, lemon soy sauce.

Dessert two days old fermented verbena kefir drink

Saturday Lunch: Autumn Miso soup with kale, carrots, mushrooms and tofu Bio bread with Chick pea hummus and Red beet hummus

Saturday Dinner: Seitan stew with prunes in a trappist beer sauce Oven baked mashed potatoes with carrots and spinach Lentil salad with fresh herbs Green mixed salad with vinaigrette

Sunday Lunch: Quiche with pumpkin, mushrooms, apples, nuts and smoked tempeh Green mixed salad with vinaigrette

  • biochymickal_arts_2013.1379173332.txt.gz
  • Last modified: 2013-09-14 15:42
  • by nik