2013 IB Extended Essay

<Biology>
How to make the best Kimchi
What is the best way to pickle and ferment cabbages for Kimchi?

NLCS JEJU Jenny(Doyee) Kim Date: 2013 ~ 2014 Word Count: 3830 words
1

Table of Content
Title Page --------------------------------------------------------------------------------------------------------------------p1 Table of Content ---------------------------------------------------------------------------------------------------------p2 Abstract ----------------------------------------------------------------------------------------------------------------------p3 Introduction / Background Information of Kimchi -----------------------------------------------p4,5 Experiment 1 Size of the leaf Experiment Design-----------------------------------------------------------------------------------p6,7,8 Experiment 2 Salt Experiment Design---------------------------------------------------------------------------p8.9.10,11 Experiment 3 pH Experiment Design----------------------------------------------------------------------p11,12,13,14 Results Experiment 1 results -----------------------------------------------------------------------------------p15 Experiment 2 results -----------------------------------------------------------------------------------p16 Experiment 3 results -----------------------------------------------------------------------------------p17 Survey -----------------------------------------------------------------------------------------------------------p18 Conclusion ----------------------------------------------------------------------------------------------------p19,20,21 Evaluation ---------------------------------------------------------------------------------------------- p21,22,23,24 Summary ------------------------------------------------------------------------------------------------------------------p24 Appendix -------------------------------------------------------------------------------------------------------p25,26,27 Bibliography -------------------------------------------------------------------------------------------------------------p28

Abstract
Kimchi is Koreas most well known fermented food that is made with vegetables such as cabbage or radishes. These vegetables are salted, seasoned for fermentation and stored in a sealed container and eaten as a side dish in Korea. This paper covers the methods of how to make the best Kimchi and with the most common cabbage Kimchi. The investigation is mainly focused on three aspects; cabbage leaf sizes, amount of salt used, and amount of glutinous rice porridge used in seasoning. These were investigated because they are the most important steps in determining the overall saltiness, tanginess and texture of the Kimchi. The first experiment was carried out with the hypothesis that the inner leaf would have biggest amount of osmosis happening. The second experiment was conducted hypothesizing that 2g of salt in 50ml of water collected was the best concentration for making Kimchi. The third experiment, a pH of 4.3 was thought to be the best condition for Kimchi. The survey was also carried out in order to find out what are the bestsuited conditions, using quartered cabbage for making the best Kimchi. Those results are then compared with the results of this investigation and one of the published datas results to see the accuracy. After the experiment and analysis of the data, using middle layered leaves, using 160g or less of salt, 40ml of porridge and fermenting for 18 days are the e best-suited conditions for making Kimchi with quartered cabbage.

Introduction
The aim of this investigation is to find out the most suitable way to salt and ferment cabbage to make Kimchi under the title of how to make the best Kimchi. Kimchi is Koreas best-known fermented food, made of vegetables, such as cabbages or radishes that are salted, seasoned and stored in sealed containers for lactic acid fermentation. Every type of Kimchi is made by going through two main steps; salting and fermentation. Before it is salted, cabbages are washed with clean water. Then each cabbage is cut in half, and spread with the salt on the surface of each cabbage leaf and the salt water poured over until the cabbages are covered. After a few hours the cabbages are taken from the salt water and each leaf washed with clean water. When the cabbages are salted sufficiently, the leaves will be smoother and more flexible then before. When this is done, the cabbages are left to drain while the seasoning is made. Seasoning involves many ingredients. Fermented anchovy sauce, pepper powder, porridge (any type of carbohydrates), however, are the core ingredients for making the seasoning. Usually, after mixing the basic ingredients above, extra ingredients are added, such as green onion, crushed garlic, ginger, water parsley, and even oysters. After making the seasoning, it is applied on each layer of cabbage and they are then stored in a fridge. In the past, people usually stored Kimchi in a special jar called a Hang-ari buried them under ground for storage. However, in modern days, there is a specialized fridge to store Kimchi, called Kimchi fridge.

However, among all the variables that can determine the taste of Kimchi, two main steps that have to be carefully monitored, in order to create Kimchis unique tangy taste. Those two main steps are salting and fermentation. Salting is one of the most well known methods for preserving food. Salting (through the process of osmosis) draws out the water from the food by creating a concentration gradient between the liquid inside and outside the food being salted. When the water is drawn out, it creates a harsh environment for micro-organisms to grow. This is because it dehydrates the food, which eventually kills cells since they cannot get adequate nutrients or minerals. This makes it impossible for microorganisms to live. The fermentation of food is the next step to be carefully monitored. The Fermentation gives special tangy taste of Kimchi and is another way of preserving food. When the food goes through lactic acid fermentation, lactic acid is produced which keeps the food very acidic. This prevents other harmful bacteria from growing, so that the food is preserved.
1)

Fermentation of food is part of a healthy diet

because it aids digestion of food due to the presence of good bacteria. With the information provided above, this investigation will be conducted as follows. There will be three main categories investigated. Cabbage leaf sizes and level of osmosis occurring, Concentration of salt water Amount of carbohydrate (sugar) provided for lactic acid fermentation.

In order to find the best (most popular) way of making Kimchi, Kimchi samples from different sources were collected and surveyed: the pH and amount of salt inside each Kimchi sample were then analysed.

Experiment 1 Leaf Sizes

While planning this investigation, differences in leaf sizes in different parts of the cabbage were noticed. The inner leaves were harder, thicker and smaller than outer leaves, and consisted more of white stalk than yellow leaf. The outer leaves, however, mostly consisted of yellow leaf, and were thinner and smoother.

Figure 1 - Leaves

White Stalk Yellow leaf

The cabbage leaf consists of two main parts. One is white stalk and the other is yellow leaf, where it is thinner, and more flexible than white stalk. Stalk is more rigid and proportionally larger in area in inner leaves than outer leaves.

Hypothesis
This experiment hypothesizes that leaves located on the outside of the cabbage have less osmosis happening in salt water. Equipment List
Quarter of one cabbage One Test tube rack One scale (accurate to 0.01g) Marker One scalpel Salt One cutting tile Stop watch (accurate to 0.01 second) Three boiling tubes Distilled water Paper towels 15cm ruler (accurate to 1mm)

Variables
Independent Variable

The independent variable for this experiment is the original size of the leaves when collected from the cabbage.

Dependent Variable

Dependent variable is the percentage change in mass of each leaf. Change in mass will be calculated after measuring initial

and final mass of the sample. Percentage change in mass will be calculated by
Controlled Variable

1. All samples must come from the same cabbage to avoid differences in original water content. 2. Concentration of salt water: 0.33g/ml 3. Length and width of the leaves inside the boiling tube: If the size of the boiling tube is different the surface area of leaves meeting salt water is also different. This causes differences in the rate of osmosis. 4. Amount of time that leaves stay in the salt water. Longer the leaves stay in salt water, the more osmosis will occur. 5. Type of water used to make salt water: Distilled water

Method
1. Collect the sample leaves from the cabbage. From left to right, it is outermost, middle and innermost layer of the cabbage. 2. After collecting three samples, cut them in same size. In this experiment, I cut the samples 1cm wide and 15cms long as Diagram 3 shows. Outermost, middle, and inner from left to right

<Diagram 2 Leaves cut into the same size>

3. After cutting them to same size, the salt water is prepared with a concentration of 0.33g/ml. 4. Pour 25ml of salt water into three boiling tubes. 5. Weigh each of the samples and record it in the table. 6. Put each sample in the salt water and wait for 30 minutes. 7. Take out each sample and wipe the water from the surface with a paper towel. 8. Weigh each of the samples again, and record the result in the table. 9. Calculate the difference between initial and final mass and record it. 10. Calculate the percentage difference between initial and final mass and record.

Experiment 2 Salt Concentration

In order to find out the suitable saltiness of the Kimchi, it is then compared to the survey done in experiment 3.

Hypothesis
2)

This investigation hypothesizes that 2g of salt per 50ml is best suited for Kimchis

saltiness. 1.2g of salt per 50ml has been deduced from the research by Kyung-Ae Kim in Jeon-nam University of Korea. The paper states the saltiness of Kimchi right after the seasoning was 2.35%. 2.35% of salt in 50ml is 1.175g.

Equipment List
3 one quarter of cabbages Three filter papers One lab spoon Three large bowls One tripod One lab coat One Kitchen Knife One cutting board Salt Six 250ml beakers One scale One marker One mortar One funnel Distilled Water One Bunsen burner One gauze

Variables
Independent Variable Independent variable for this experiment is amount of salt used in salting cabbages Dependent Variable The dependent variable is the amount of salt absorbed from different concentrations of salt water. This experiment is testing the saltiness of the cabbage by measuring mass of salt in the cabbage; by grinding, filtering and boiling the cabbage. Controlled Variables 1. Size of the cabbages: Depending on the size of the cabbage, the level of osmosis occurring will be different. 2. The time that cabbages stay in salt water: 2 hours 3. Amount of filtered water used to collect salt: 50ml of salt water 4. Type of water used to make salt water: Distilled water 5. Amount of cabbage used: A quarter

Method
<Diagram 3 How to cut cabbages> 1. Cut the cabbages into two, then into four. It is important to cut from the bottom of the cabbage so that the leaves of the cabbage do not easily fall off. It is very important to be careful when using a sharp knife! 2. Spread salt between each of the cabbage leaves. Use the amount of salt in the table below. The first step is to put solid salt between the layers, and second step is amount of salt water.

First step (g) Second step (g) Amount of water (ml) Concentration of salt water (g/ml)

Sample 1 40g 160g 500ml 0.32g/ml

Sample 2 30g 150g 500ml 0.30g/ml

Sample 3 20g 140g 500ml 0.28g/ml

<3)Diagram 4/5 Salting Cabbages>

4. Leave the cabbage in the salt water made according to the table above. Make sure you label each container. After an hour, turn the cabbage over if the water does not fully cover the cabbage inside the container. 5. After another hour, remove the cabbage and wash with tap water to remove the remaining salt water and salt on the surface.

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6. When steps 1 to 5 are complete, take leaves from the salted cabbage and grind them with the mortar. Make sure to grind enough leaves to make 50ml of filtered water. Put ground leaves into the beaker and label them. 7. Repeat for all three cabbages salted with different concentrations of salt water. Before you grind each cabbage, wash the mortar. 8. Prepare 3 more beakers and label. Measure the mass of each beaker and record them. With a funnel and a filter paper filter out the water formed from the ground cabbages. Make sure you filter 50ml of each. 9. Prepare Bunsen burner, tripod and gauze. Put each beaker on the tripod and boil them until you cannot see the water inside the beaker. 10. Repeat for all three samples. Let the beaker cool. When it is cooled enough, weigh the mass of the beaker with the salt. Record the reading in the table. 11. Steps 6 to 10 were repeated 3 times.

Experiment 3 pH
The pH of Kimchi determines the special tangy taste. The sourness of the Kimchi, determines its use. This investigation measures the pH of Kimchi every three days after the seasoning in order to find out how much carbohydrate should be added to the seasoning to make best pH level for the most popular Kimchi. The pH is measured because the process of lactic acid fermentation reduces the pH due to the acid from the bacteria. Usually, in Korea, highly fermented Kimchi is used for making stew (called Jjigae) because it is too sour for people to eat as a regular side dish. Less fermented

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Kimchi, however, is usually used as side dish at meals. On special occasions, such as eating steamed pork, Kimchi with a sweeter taste is used. In this investigation, the amount of carbohydrates has changed in making the seasonings, using glutinous rice porridge. On the other hand, carbohydrates added in a form of porridge gives viscosity in seasoning, which makes seasonings easier to apply on salted cabbage.

Hypothesis
This investigation hypothesizes that a pH of 4.3 will be best suited for making Kimchi. A pH of Kimchi is derived from the paper produced by Kyung-Ae Kim in Jeonnam University of Korea. around pH of 4.0.
4)

She states the optimum pH for Kimchi to be eaten was

Equipment List
4 Plastic Containers 1 Cabbage Salt Bunsen Burner Stirring Rode 1 Scale Four 250ml beakers Distilled Water pH Metre Pepper Powder Two 500ml Beaker Kitchen Knife Fermented anchovy sauce 1 Tripod Spoon Disposable Gloves Plastic Wrap 50ml Syringe 200ml measuring cylinder Glutinous rice powder Gauze

Variables
Independent Variable Dependent Variable The difference in amount of glutinous rice porridge in making Kimchi seasoning. The change in pH every three days after the seasoning, measured with a pH meter.

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Controlled Variables

1. Concentration of salt water used to pickle the cabbages and amount of time used in salting process: Theoretically, NaCl should not change the pH of Kimchi. However, this could occur through substances other than pure NaCl in the salt. Therefore the concentration of salt water and time of salting must be the same. 2. Quantity of ingredients used to make the seasoning. In this experiment, other than glutinous rice porridge, pepper powder, and fermented anchovy sauce are used. In order to prevent those ingredients changing the pH of seasoning, it has to be same for each seasoning. 3. Times when pH of Kimchi is measured: Kimchi will continue to ferment as the lactic acid bacteria grow. In this investigation, pH of sample Kimchi is measured every two days. 4. Temperature at which Kimchi is stored: The level of fermentation taking place in the Kimchi can be altered by changes in temperature. In this experiment, all the Kimchi samples were stored in a fridge at 2 degrees Celsius. 5. Amount of cabbage used: A quarter

Method
1. Prepare salted cabbage (cut into quarters) with 0.33g/ml of salt water. 2. Let the water drain from cabbages while making the seasonings.

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3. Four 250ml beakers. 90g of pepper powder and 50ml of fermented anchovy sauce measured into each. <Diagram 7 Making glutinous rice porridge>

4. Bunsen burner with tripod and gauze set up. 500ml beaker with 200ml of water and 50ml of glutinous rice powder, boiled until thick. Stirred throughout to prevent sticking. 5. When the porridge has cooled 20ml, 30ml, 40ml and 50ml are added to each of the beakers with a 50ml syringe and marked. Each is stirred with the lab spoon.

<Diagram 8 to 11 Seasonings from left to right, 20ml, 30ml, 40ml, and 50ml of porridge added> 6. In a separate container, the seasonings are applied to each layer of cabbage. diagram 8
<Diagram 8 Seasoning Kimchi>

7. When the seasoning is prepared, four containers are labeled and the cabbage put into each container.
<Diagram 9 Seasoned Kimchi>

8. The containers are stored in the fridge and the pH of each Kimchi is measured every 2 days.

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Results
Experiment 1 Result Table
Mass (g) change and percentage change in mass of outermost, middle, innermost leaves under the same concentration of salt water inside the boiling tube
Leaf location Test Number Initial mass of the leaf(g)
( )

Final mass of the leaf (g) ( )

Change in mass of the leaf (g)

( )

Percentage change in mass of the leaf (%)

( )

Inner

Middle

Outer

1 2 3 1 2 3 1 2 3

3.41 3.44 3.36 1.89 2.23 2.29 1.51 1.52 1.56

2.70 2.72 2.64 1.68 1.92 1.89 1.31 1.36 1.30

0.71 0.72 0.72 0.21 0.31 0.40 0.20 0.16 0.26

20.82 20.93 21.43 11.11 13.90 17.48 13.25 10.53 16.67

Average percentage change in mass of the leaf (%) 21.06

14.16

13.48

Experiment 1 Graph
<Percentage change in mass of each layer of cabbage leaf with error bars of standard deviation>

25 Percentage change in mass (%) 20 15 10 5 21.06 0 Inner Middle Location of leaf Outer 14.16 13.48

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Experiment 2 Result Table

<Amount of salt collected from filtered water of each cabbage salted from different concentrations of salt water>

Amount of salt added for salting cabbages(g) 200g

Test Number 1 2 3 1 2 3 1 2 3

Mas of empty beaker (g) 23.49 23.49 23.49 23.37 23.37 23.37 24.50 24.50 24.50

Mass of beaker with salt only (g) 25.20 25.19 25.23 24.98 24.88 24.93 25.70 25.64 25.71

Mass of mount of salt in the beaker (g) 1.71 1.70 1.74 1.61 1.51 1.56 1.20 1.14 1.21

Mean value (g) 1.72

180g

1.56

160g

1.18

Experiment 2 Graph
<The mean value of amount of salt collected from salted Kimchi with error bars of standard deviation>
Amount of salt colelcted from 50ml (g) 1.8 1.7 1.6 1.5 1.4 1.3 1.2 1.1

0 1 0 150

160 170 180 190 Amount of salt added for salting cabbages (g) 200 210

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Experiment 3 Result Table

<The pH of each Kimchi sample measured every 3 days >
Amount of glutinous rice porridge added (g) 20ml 30ml 40ml 50ml

Change in pH over time (number of days passed)

0 day 6.92 6.95 6.93 6.97 3 days 6.10 6.10 6.32 6.01 6 days 5.62 5.46 5.59 5.38 9 days 5.22 5.13 5.14 4.92 12 days 5.02 5.02 4.89 4.51 15 days 4.98 4.89 4.53 4.32 18 days 4.91 4.71 4.32 4.10

Experiment 3 Graph
<Change in pH of Kimchi with different quantity of rice porridge added to seasoning; measured every three days after fermentation>
7.5 7 6.5

pH value

6 20ml 5.5 5 4.5 4 3.5 0 30ml 40ml 50ml

Initial 2 days 4 days 6 days 8 days 10 days12 days14 days16 days18 days Days passed

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Survey
Since this investigations purpose was to find out the best way to make Kimchi, it was very important to figure out how to measure and evaluate the best way. Because Kimchi is food, samples of Kimchi were collected from many places. Based on those Kimchi samples, it was surveyed, without telling people where the Kimchi is from or how it is made. People graded each Kimchi in scale of 1 to 10, and table below is the result of it. In the survey table, foreigners grade has been coloured red. The amount of salt was measured by collecting 50ml of water formed when the Kimchi is stored, due to further osmosis occurring, then boiled until there is only salt left in the beaker.

<Grade of each Kimchi from testers>

Place Kimchi is collected pH Amo unt of salt (g) 1.02 Grades in a scale of 1 to 10 (1 being very bad and 10 being really good) Ans Ans Ans Ans Ans Ans Ans Average Ranking .1 .2 .3 .4 .5 .6 .7 1 8 10 9 7 8 8 7.29 3

School Cafeteria 2013/06/07 School Cafeteria 2013/06/14 School Cafeteria 2013/06/21 House A Made in 2013 June House B Made in 2013 July House C Made in 2012 May Restaurant A Restaurant B Restaurant C

5.56

5.52

1.23

6.14

5.49

1.22

5.85

4.32

1.23

10

10

8.14

4.31

0.99

7.43

4.32

1.04

1.57

4.55 5.12 4.83

1.22 1.25 1.53

3 5 8

4 6 7

4 3 6

6 6 9

5 7 8

4 7 6

7 6 7

4.71 5.71 7.29

8 7 3

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Conclusion
The results of Experiment 1 agree with the hypothesis. The inner leaf had a higher percentage change in mass due to the higher level of osmosis taking place in the inner leaf in the same concentration of salt water. This shows that the white stalk has a greater amount of water than green leaf. Therefore, the inner leaf has a proportionately larger amount of white stem compared to outer leaves. The white stalk mainly consists of xylem tissues, which allow plants to absorb water and deliver it to the ends of the leaf. On the other hand, the leaf mainly consists of palisade cells. Since the xylem tissue consists of water, the stalk is more rigid than the leaf, therefore, the amount of water drawn out is larger than from the leaf. The graph of Experiment 1 shows the decrease in percentage change in mass, as the leaf size gets bigger in same concentration of salt water. In experiment 2, the amount of salt in 50ml of solution has to be between
5)

0.815g and 1.175. Therefore, the amount of salt needed to salt the cabbages can be from 160g to 200g. It could be much less than 160g, but not much higher than 200g since the amount of salt collected from 200g of salt used to salt the cabbages is 1.72g. The graph shows that the growth in amount of salt collected decreases. This means the amount of salt absorbed does not change greatly after a certain level of salt is absorbed. This is because the permeability of the cabbage membrane limits the entrance of salt. Therefore we can deduce that the salinity will differ depending on the extra materials used in seasoning. In experiment 3, the pH of the Kimchi has to be between 6)4.24 and 4.63. To achieve this, the Kimchi should be fermented for around and less 18 days. The amount of glutinous rice porridge can be used from 30ml to 50ml, but depend on 19

how sticky you want the seasoning to be. The graph shows the sharper decrease in pH after 6 days as the amount of porridge added to the seasoning increases. This means the amount of fermentation happening as the amount of porridge increases, therefore the pH drops. This is because the growth of bacteria will be faster when abundant carbohydrate is available. The bacteria grow faster after certain amount of time has passed, 6 days in this investigation. That phase is called lag phase. After the lag phase they grow exponentially; a drastic increase in population. Even though it is now shown in the graph of Experiment 3, after the exponential growth phase, there will be a decrease in bacterias population, when the carbohydrates are all used up. According to the survey, the Kimchi from House A; Kimchi fermented for about 2 months with pH value of 4.32 and 1.23g of salt in 50ml was ranked first for flavour with the average grade of 8.14. This means Kimchi fermented with 50ml of glutinous porridge seasoning and cabbage salted with little more than 160g and less than 180g salt for a quarter of cabbage is the ideal combination for preparing Kimchi with the most popular taste. However, the amount of salt collected might not be an accurate comparison because the amount of salt in this investigation was done without adding seasoning, while the surveyed Kimchi had been fermented. This means there might be more salt in surveyed Kimchi than experimental ones.
7)

The paper published by Kyung-Ae Kim, Joung-Sun Lee and Young-ja Kim:

Department of Home economics, College of Education Chaonnam National University, Korea, states that Kimchi with pH of 4.0 stored in 10 degree Celsius was preferred by testers and the saltiness was 1.63% to 2.38%. This fits in with the results I have collected through the survey. However, even though the pH value of around 4.0 was preferred, the Kimchi stored for more than a year had pH value of

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4.32, which ranked 9th in the survey. This means even though the pH is around 4.0, the sourness of Kimchi was greater and other elements in Kimchi alter the sourness and tangy taste. 8) Furthermore, the same published data suggests that when the preference of Kimchi between Korean and Japanese were compared, Japanese could not tell the difference between old (fermented for a long time) and new kimchi, while Koreans could always pick out the tanginess of the older Kimchi. This means, people do not get used to the taste, but become more sensitive.

Evaluation
Experiment 1
According to the table of results for experiment 1 there is an anomaly for the middle layer sample. This anomaly could be due to the fact that, though I cut the leaf to the same size, the overall percentage of white stem to green leaf is clearly different. When it is cut, depending on where I cut it, the proportions will not be same as for a whole leaf. The error could have happened when it was measured with a scale. If water of the leaves were wiped after taking it out from the salt water, but the middle leaf wasnt, the percentage change in mass will be smaller than other leaves. In order to check the reliability of this experiment, the standard deviation was calculated. Standard deviation shows the spread of data from the mean. The standard deviation of experiment 1 is shown in the next page.

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Equation for standard deviation

Example calculation with the values of inner leaves Values are 20.82, 20.93, and 21.43 = 21.06 n=3

where: X = each score = the mean n = number of values

Therefore, = (-0.24)2 + (-0.13)2 + (0.37)2 = 0.2114 n-1 = 2 0.2114 2 = 0.1057 = 0.325 (3 significant figures) Therefore, the standard deviation values for all three types of leaf are;

The standard deviation for all inner, middle and outer leaf in 3 significant figures Inner 0.325 Middle 3.193 Outer 3.076

According to the values of standard deviation, the spread of data for inner leaf and outer leaf is very small. However, the standard deviation value for middle and outer leaf is larger than inner leaf, bigger than 3.

Experiment 2
Using the sample calculation method used in evaluating first experiment, the standard deviation for experiment 2 is shown in the table below. The standard deviation for result in experiment 2 in 3 significant figures 200g of salt 0.021 180g of salt 0.050 160g of salt 0.038

As it is shown in the table above, the value of standard deviation is very small. This shows that the spread of data collected from the experiment is consistent, and fairly reliable. However, this experiment was repeated only three times, which limits

22

the reliability of the experiment. However, the result suggests that the amount of salt collected did not change significantly, and all the range, from 160 to 200 grams of salt used fit into the range given by the published data. It is unclear what happens when a larger amount of salt is added. It could be consistent in that the membrane limits the absorption of salt, or it may show other ingredients in seasoning that affect the saltiness.

Experiment 3
The result of experiment 3 is not reliable. Due to the limitation of time in the lab and amount of cabbage and other ingredients available, the experiment could not be repeated. Therefore, the mean value cannot be calculated, nor the standard deviation because there were no repeats. Also, the amount of porridge added to make seasoning could not be varied, but only 4 because too much porridge made seasoning to watery to apply on cabbage, and too less made it really hard to apply on it because it was not sticky enough.

Survey
In terms of comparing the pH from the survey kimchi and the Kimchi that was made in the lab, the comparison is not accurate because there were more ingredients added to Kimchi that was used for the survey. Furthermore, according to the survey, the value of pH differed little but the grade given for each Kimchi differed more. This suggests there are other factors that affect the preference of Kimch rather than only pH and salinity.

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In conclusion, the overall investigation would have been more accurate if it were repeated with more time available in the lab to achieve greater reliability. The interval can also be more specified to find the accurate value for the best Kimchi. The whole investigation can be carried further, investigating the temperature of fermentation, amount of time used in salting cabbages, and sensitivity of taste depending on testers ethnicities.

Summary
This investigation was carried out in order to find out the best way to make Kimchi. With my result and reasons explained in the conclusion and evaluation, the conclusion has been drawn. According to my result from 3 experiments and surveys, using middle leaves, salting cabbages with 160 to 200g of salt, and using 30ml to 50ml porridge and ferment them for 18 days were best-suited conditions for making the best Kimchi with a quarter of cabbage. Therefore, to make Kimchi, I would, Use middle leaf for preventing too much or too less osmosis happening Use 170g of salt for pickling cabbages Use 40ml of porridge and store them for fermentation for around 18 days.

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Appendix
<Survey sheet for the grades of each Kimchi collected from different places> Please grade each of the Kimchi provided under the table and explain why. Kimchi Type Grade Explanation
Kimchi A Kimchi B Kimchi C Kimchi D Kimchi E Kimchi F Kimchi G Kimchi H Kimchi I

Experiment 1 Result Table

Mass (g) change and percentage change in mass of outermost, middle, innermost leaves under the same concentration of salt water inside the boiling tube
Leaf location Test Number Initial mass of the leaf(g)
( )

Final mass of the leaf (g) ( )

Change in mass of the leaf (g)

( )

Percentage change in mass of the leaf (%)

( )

Inner

Middle

Outer

1 2 3 1 2 3 1 2 3

3.41 3.44 3.36 1.89 2.23 2.29 1.51 1.52 1.56

2.70 2.72 2.64 1.68 1.92 1.89 1.31 1.36 1.30

0.71 0.72 0.72 0.21 0.31 0.40 0.20 0.16 0.26

20.82 20.93 21.43 11.11 13.90 17.48 13.25 10.53 16.67

Average percentage change in mass of the leaf (%) 21.06

14.16

13.48

25

Experiment 2 Result Table

<Amount of salt collected from filtered water of each cabbage salted in different concentration of salt water>

Amount of salt added for salting cabbages(g) 200g

Test Number 1 2 3 1 2 3 1 2 3

Mas of empty beaker (g) 23.49 23.49 23.49 23.37 23.37 23.37 24.50 24.50 24.50

Mass of beaker with salt only (g) 25.20 25.19 25.23 24.98 24.88 24.93 25.70 25.64 25.71

Mass of mount of salt in the beaker (g) 1.71 1.70 1.74 1.61 1.51 1.56 1.20 1.14 1.21

Mean value (g) 1.72

180g

1.56

160g

1.18

Experiment 3 Result Table

<The pH of each Kimchi measured every 3 days >
Amount of glutinous rice porridge added (g) 20ml 30ml 40ml 50ml

Change in pH over time (number of days passed)

0 day 6.92 6.95 6.93 6.97 3 days 6.10 6.10 6.32 6.01 6 days 5.62 5.46 5.59 5.38 9 days 5.22 5.13 5.14 4.92 12 days 5.02 5.02 4.89 4.51 15 days 4.98 4.89 4.53 4.32 18 days 4.91 4.71 4.32 4.10

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<Grade of each Kimchi from testers>

Place Kimchi is collected pH Amo unt of salt (g) 1.02 Grades in a scale of 1 to 10 (1 being very bad and 10 being really good) Ans Ans Ans Ans Ans Ans Ans Average Ranking .1 .2 .3 .4 .5 .6 .7 1 8 10 9 7 8 8 7.29 3

School Cafeteria 2013/06/07 School Cafeteria 2013/06/14 School Cafeteria 2013/06/21 House A Made in 2013 June House B Made in 2013 July House C Made in 2012 May Restaurant A Restaurant B Restaurant C

5.56

5.52

1.23

6.14

5.49

1.22

5.85

4.32

1.23

10

10

8.14

4.31

0.99

7.43

4.32

1.04

1.57

4.55 5.12 4.83

1.22 1.25 1.53

3 5 8

4 6 7

4 3 6

6 6 9

5 7 8

4 7 6

7 6 7

4.71 5.71 7.29

8 7 3

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Bibliography
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