Fermenting Kimchi

Martin De Bedout and Karela Palazio

Mrs.Miller
Science, Period 4
November 19, 2015

Fermenting Kimchi
Karela Palazio and Martin De Bedout
Gulliver Academy Middle School

12595 Red Road Coral Gables, FL 33156

The investigators chose to ferment the Korean dish, kimchi. They made four kimchis and
but them in separate bags, with all the same amounts of ingredients except for the amount of
sugar in each, as they wanted to see how the sugar would affect the pH and glucose levels of the
kimchis. They predicted that the more sugar a kimchi bag had, the higher its pH levels would be.
They put the same amounts of cabbage, onions, green onions, garlic cloves, ground ginger,
korean chili powder, fish sauce, and salt into each bag. They first coated the cabbage leaves with
salt, and then rinsed them after six hours of them sitting in the salt. Then, they applied the many
ingredients except for sugar equally on all the kimchi bags. Next, in bag A, they put 1 tbsp of
sugar, bag B they put 1.5 tbsp of sugar, bag C they put no sugar, in bag D they put in 1 tsp. They
waited one day to measure the pH and glucose levels of each kimchi. Then they measured each
kimchis pH and glucose levels for two days and averaged the measurements of the two days for
each kimchi bag. Bag B, which had the most sugar, had the highest glucose level, bag A, which
had the second most sugar, had the second highest pH level, and so on until the one with the least
sugar which had the lowest pH level. The investigators noticed the pattern that more sugar means
a higher pH level for the kimchis, and made the inference that more sugar makes the pH levels
higher. Regarding the impact of the amount of sugar applied on the kimchis glucose levels, the
different measurements contrasted with each other and suggested different effects that the sugar
had, so the investigators could not find out how the amount of sugar affects the kimchis glucose
levels. The investigators concluded that the part of their hypothesis that is about the effect of the
amount of sugar in each kimchi bag on the kimchis pH levels, as the data showed that the more
sugar a kimchi had, the higher its pH levels were, which is what they predicted would happen in
their hypothesis. The investigators also concluded that the part of their hypothesis that is about

how the amount of sugar would affect the kimchis glucose levels cannot be determined to be
correct or incorrect, as no pattern suggests that the glucose levels would be lower with more
sugar like they predicted, but there is no other pattern that suggests anything else.

I.

Problem

How does the amount of sugar that fermented kimchis have affect their pH and glucose levels?

Purpose Statement
The investigators chose this experiment because it seems fun and interesting to them, is
not too difficult to conduct and the investigators can learn from it. They chose the investigational
methods of fermenting kimchis and then measuring their pH and glucose levels. This is because
it seems fun and convenient, isnt very complicated, and provides numerical information that can
be analyzed. The investigation was chosen because other experiments that they considered either
took too much time to conduct, were very difficult to carry out, or seemed boring, so the
investigators felt that this experiment is the best option because it is short, not too difficult, and
interesting. The investigators chose the topic of fermentation because they want to know more
about it, and they are very intrigued by fermenting a vegetable such as kimchi, as it can help
them learn about important health information. The experiment that the investigators are doing is
important because it shows which vegetables have high or low pH and glucose levels when
fermented. Too much of either of those two in the body could be harmful, so they can learn how
much sugar they should put into a kimchi to eat to make sure neithers level are too high . They
can do this because they will know how sugar affects the pH and glucose levels of kimchis.
Therefore, it can help the investigators know which amounts of sugar are good for the body and
which are not, based on the pH and glucose levels of the kimchis with different amounts of sugar.

II.

Background Information
Fermentation is any biochemical process by which large organic molecules are broken

down to simpler molecules as a result of the actions of microorganisms. (Newton, 2014) This is
done without any oxygen, making it an anaerobic process, and when it occurs, there is a
chemical change that produces energy. In the fermentation process, bacteria and microorganisms
release a waste product that many times is alcohol (Biotechnology: Changing Life Through
Science, 2012). When something is broken down during fermentation, this produces energy.
Fermentation is a process that can occur in essentially every organism, so it can happen in a
variety of animals, plants, etc. This process can also occur in different vegetables. (Newton,
2014)
There are two main types of fermentation: lactic acid fermentation and alcoholic
fermentation. Lactic acid fermentation occurs in cells such as muscle cells. During lactic acid
fermentation, breaking down glucose occurs through a process called glycolysis. Glycolysis is a
process that takes place in the cytosol of a cell, and oxygen is not used. It occurs when glucose is
broken down to form two molecules of pyruvate. The glucose is broken down by enzymes,
releasing energy and pyruvic acid. After the glycolysis finishes, the two pyruvate molecules enter
the mitochondrion, where they are broken down again. (World of Chemistry, 2013)
The other of the two main types of fermentation, alcoholic fermentation, happens when
sugar is broken down into alcohol and carbon dioxide. This happens in the following way: Sugar
is added to yeast, and the chemical reaction generated produces alcohol and carbon dioxide.
Once glucose enters the cell, the process begins. Through fermentation, this glucose becomes
pyruvic acid. The pyruvic acid is broken down into ethanol and carbon dioxide, and this process
creates energy for the cell where the fermentation occurs. (Carnagie & Bruno, 2009)

Fermentation is necessary and important, as it can have many benefits for the human
body. For example, if vegetables are fermented, they will have lots of probiotics and enzymes
that provide the human body with healthy bacteria that is good for a human. This bacteria can
help prevent diseases and help the immune system. Eating fermented food can also help with
absorbing vitamins when eating healthy foods, so supplements are not needed. Fermentation also
helps digest food easier because of the abundance of healthy bacteria in the stomach of eating it
(Health Benefits of Fermented Foods | Wellness Mama, (n.d.).
When vegetables are fermented, they are kept in their bags for a certain period of time
until their healthy vitamins, acids, enzymes, and Omega-3 fatty acids are created. Fermented
food that is good for the human body includes organic vegetables, as they don't have any harmful
chemicals in them. Fermenting vegetables and other foods tends to affect their glucose levels
because of lactic acid bacteria, or LAB. This bacteria overcomes the glucose, sucrose, and the
fructose and turns it into acids which are high in pH. This would make the glucose level lower
and the pH level higher since glucose is turned into acids, and those acids increase the pH level.
Because of this, fermented vegetables and other foods are acidic when tasted (Vegetable
Fermentations, n.d).
An organic vegetables that can have health benefits when fermented is cabbage because it
is high in lactic acid that can be beneficial to the body. Some others are tomatoes and onions,
which can be easily digested. Cornmeal, yogurt, apple juice, and cheese can also be fermented,
and they also have many health benefits when consumed. Foods high in acidity, such as
blueberries, plums, and raspberries are not good for fermentation because they become more
acidic when fermented, so they won't be easily digested. Because of the aforementioned reasons,

fermentation is necessary and important for the human body. (Fermented Vegetables, October
2003).
Glossary
1. biochemical- characterized by, produced by, or involving chemical reactions in
living organisms
2. anaerobic- relating to, involving, or requiring an absence of free oxygen.
3. microorganism- a microscopic organism, especially a bacterium, virus, or
fungus.
4. lactic acid- a colorless syrupy organic acid formed in sour milk and produced in
the muscle tissues during strenuous exercise.
5. glycolysis- the breakdown of glucose by enzymes
6. cytosol- the aqueous component of the cytoplasm of a cell, within which various
organelles and particles are suspended.
7. pyruvate- an ester or salt of pyruvic acid.
8. enzyme- a chemical substance in animals and plants that helps to cause natural
processes (such as digestion)
9. pyruvic acid- a 3-carbon acid ( C3H4O3 ), that in carbohydrate metabolism is an
important intermediate product formed especially during glycolysis
10. mitochondrion- any of various round or long cellular organelles of most
eukaryotes that are found outside the nucleus, produce energy for the cell through cellular
respiration, and are rich in fats, proteins, and enzymes
11. ethanol- a colorless volatile flammable liquid C 2H5OH that is the intoxicating
agent in liqueurs and is also used as a solvent and in fuel.
12. probiotics- a preparation (as a dietary supplement) containing live bacteria (as
lactobacilli) that is taken orally to restore beneficial bacteria to the body
13. Omega-3- being or composed of polyunsaturated fatty acids
14. lactic acid bacteria- any of various bacteria chiefly of the genera Lactobacillus
and Streptococcus that produce predominantly lactic fermentation on suitable media and
used in commercial production of lactic acid and as cheese and butter starters.
15. glucose level- the amount of glucose found in something.
16. pH level- a number between 0 and 14 that serves as a measure of acidity and
alkalinity of a solution.

III.

Hypothesis
If the investigators measure the pH and glucose of kimchi, then the pH level will be

higher and the glucose level will be lower when the kimchi has more sugar because during the
fermentation process, sugar is eaten up by bacteria and is turned into acids, making pH levels rise
and its glucose levels decline.

IV.

Experiment
Materials
1. Napa Cabbage (2 heads)
2. Sea salt (1 cup)
3. Fish sauce (1 Tbsp.)
4. Green onions, chopped (5)
5. Small white onion, minced (1/2 an onion)
6. Garlic cloves, pressed (2)
7. White sugar (sucrose) (2 Tbsp.)
8. Ground ginger (1 tsp.)
9. Korean chili powder (4 Tbsp.)
10. Bowl
11. Stirring Spoon
12. Measuring spoons
13. Knife
14. Sharpie
15. Cutting board
16. Clock or stopwatch
17. Colander
18. Plastic containers with plastic lids (4)
19. Masking tape
20. Gloves
21. Resealable plastic bags, 1 gallon size
22. Wide range pH strips (pH 0 to 14)

23. Narrow-range pH strips (pH 5.0 to 9.0)

24. Glucose test strips
25. Lab notebook
26. Graph paper
Procedure
1. The investigators will prep the ingredients by chopping, mincing, or pressing the
vegetables.
2. The investigators will cut the cabbage lengthwise in half and cut of the ends
3. The investigators will cut the pieces up in 2 inch cubes and rinse them off
4. The investigators will take four resealable bags and label them A, B, C, and D
with a Sharpie on pieces of masking tape.
5. The investigators will put equal amounts of cabbage slices in each bag and put
equal amounts of salt on each cabbage.
6. The investigators will close each bag and leave them at room temperature for six
hours.
7. The investigators will take the cabbage out of the bags and rinse the salt off the
leaves with a colander
8. The investigators will take the cabbage from each bag and put it into the
corresponding plastic containers
9. The investigators will take a bowl and stir 1 tbsp. of fish sauce, an onion of
chopped, small white onion pieces, 5 green onions, 1 tsp of ginger, and 2 pressed garlic
cloves together.
10. The investigators will split the mixture into four equal parts and add a part to
each bag.
11. In bag A, the investigators will put 1 tablespoon of sugar, in bag B the
investigators will put in 1 tablespoons of sugar, in bag C no sugar, and in bag D, 1
teaspoon of sugar.
12. The investigators will rub 1 tbsp. of chili powder on each kimchi.
13. Over the course of three days, the investigators will check the pH level of the
kimchis by putting the wide range pH strips (0-14) into the kimchis first. If the kimchi
measures between 5 and 9, then they will do the same with the narrow range pH strips
and recording the measurements.

14. The investigators will test the glucose levels by putting the glucose test strips into
the kimchis and recording the measurements.
15. The investigators will do this once a day for two days and will calculate the
average of the two days for the pH and glucose of each kimchi..
16. When the investigators are done recording the data (the averages) they will
dispose of the kimchi in a trash can.

Variables
Independent Variable: the amount of sugar put in each kimchi bags
Dependent Variable: The pH and glucose levels of the kimchis
Controlled Variable: The pH and glucose levels of kimchi without sugar.
Constants:

The type of vegetable (kimchi)

The amount of light the kimchis get
The size of the kimchis
The amounts of cabbage, onions, green onions, garlic cloves, ground ginger,

korean chili powder, fish sauce, and salt in each bag

V.

Observations

Figure A: Photos

Photo 1:Mixture
Photo 2: Applying Mixture

Making the kimchi mixture

Photo 4: Testing Strips

Photo 3: Testing

Putting some mixture in a bag

Testing with the test strips

Photo 5: Comparing Color

pH testing strips used

Comparing pH strips to container scale

Figure B: Data Tables

Table 1: pH and glucose levels of two days
Day

Vegetable A pH/glucose

Vegetable B
pH/glucose

Vegetable C
pH/glucose

Vegetable D
pH/glucose

6.0 mol/L, 500+ mg-dl

6.0 mol/L, 500+ mg-dl

2.0 mol/L,100+ mg-dl

3.0 mol/L,1000+ mg-dl

5.5 mol/L, 500+ mg-dl

6.0 mol/L, 1000+ mg-dl

6.0 mol/L,1000+ mg-dl 6.5 mol/L, 500+ mg-dl

Data table of the measurements of both days

Table 2: Averages for the two days
Bag A pH/glucose
tbsp mol/L

Vegetable B
pH/glucose

Vegetable C
pH/glucose

Vegetable D
pH/glucose

5.75 mol/l, 500 mg-dl

6.0 mol/l,750 mg-dl

4.0 mol/l, 550 mg-dl

4.75 mol/l, 750 mg-dl

Data table of the average measurements

Figure 3: Graphs
ph levels
graph

glucose levels graph

VI.

Analysis
After conducting their experiment by making four kimchis and putting each

in a separate bag, then collecting data for the pH and glucose levels for two days by putting pH
and glucose test strips into the kimchi to measure the amount pH and glucose levels in the four
bags. By comparing the color of the end of the test strip to the scale on the containers, they saw
if the amount of sugar in the kimchis affects their pH and glucose levels. They then averaged the
total of the two days for each kimchi. The purpose of conducting this experiment is because it
seemed fun and interesting to them, is not too difficult to conduct, and they could
learn about kimchi, fermentation, and health benefits.
The investigators collected and analyzed the data for the average of the two days of the
pH level of kimchi bags A, B, C, and D. The bag with the least sugar (bag C with no sugar) had
the lowest pH level (4 pH), the bag with the next most sugar (bag D with 1 tablespoon of sugar)
had the next highest pH level and so on until the one with the most sugar (bag B with 1.5
tablespoons of sugar), which had the highest pH level (6 pH). The data was accurate and
conclusive, as the investigators were able to make an inference about their data since it showed a
pattern. The pattern that the investigators noticed is that the more sugar a kimchi plant had, the
higher its pH level was. This leads the investigators to believe that the more sugar the kimchi

has, the higher it makes its pH level. These results were obtained because the investigators
measured precisely and accurately and the data shows the aforementioned pattern, which leads
the investigators to come to make an inference about how the sugar amounts affect the pH levels
of kimchi (that more sugar means a higher pH level). The kimchi levels were higher with more
sugar because sugar is eaten up by bacteria and is turned into acids, making the kimchis pH
levels rise.
The investigators also collected the average of the two days for the glucose level of
kimchi bags A, B, C, and D. The data does not show any trends or patterns, so the investigators
believe that it is inconclusive and inaccurate. The reason why the investigators could not find any
patterns in this data is because different averages contrast with each other, not allowing the
investigators to draw a conclusion for how the amount of sugar in kimchis affects their glucose
levels. For example, Bag B had the most sugar (1.5 tablespoons), and had the tied highest
glucose level (750 mg/dl), suggesting that the more sugar a kimchi has, the higher its glucose
level is. However, Bag A, which has the second most sugar (1 tablespoon), has the lowest
glucose level of all four bags (500 mg/dl), suggesting that more sugar makes the glucose level of
kimchi lower. Bags C and D also contrast with other data collected, so the investigators found
that the data does not clearly show whether the amount of sugar in kimchis makes their glucose
level lower, higher, or has another effect on it. These results were obtained because the
investigators made an experimental error when measuring the glucose levels, making the data
inaccurate and inconclusive without showing any pattern. They are not sure what exactly the
error was, but they believe that some possible errors that could have been made that may have
caused the data about the glucose levels to be inconclusive is that they did not put the test strips
into the kimchi for the sufficient amount of time, made mistakes when matching colors to the

chart on the container (matched wrong color), or may have accidentally used pH strips to
measure glucose levels.

VII.

Conclusion:
In conclusion, the investigators correctly predicted the effect of the amount of sugar in

kimchis on their pH levels, but could not conclude whether they correctly predicted the effect on
their glucose levels. Their hypothesis states that the pH level will be higher and the glucose level
will be lower when the kimchi has more sugar because during the fermentation process, sugar is
eaten up by bacteria and is turned into acids, making pH levels rise and glucose levels decline.
They found that the part of their hypothesis about the kimchis pH levels was correct because the
data does show the pattern that the more sugar the kimchis had, the higher their pH levels were.
The investigators, however, could not conclude whether the part of their hypothesis about the
glucose levels was correct or incorrect. This is because the average glucose levels collected
show no consistent pattern, and different parts of data contrast with each other. Therefore, no
pattern suggests that this part of their hypothesis is correct, but no pattern suggests that it is not.
What the investigators would do differently is that they would put the test strips in the kimchi for
a longer amount of time when measuring glucose, they would measure more kimchis to see if the
pattern for the pH remains consistent with many kimchis, they would measure the average
amounts of more days than just two to collect more accurate data, and they would measure the
glucose levels more carefully and more accurately.
Application

The investigators experiment serves a purpose in everyday life because it helps people
learn how much sugar they should put in kimchis that they eat, as they can know how the amount
of sugar in kimchis affects their pH and glucose levels. Since too much of either in the body can
be harmful, people can use the data to know how much sugar to put in kimchis to stay healthy,
making them more knowledgeable about the food they eat. They can see how the kimchis pH
and glucose levels are affected with different amounts of sugar, so they can choose to use an
amount of sugar that will not make either level too high. Also, if people have problems with their
bodys pH and glucose (its either too high or too low), then they will know how to make the
kimchi that they eat have less or more pH, or less or more glucose.
Acknowledgements
People that helped make this investigation possible are Mrs. Miller for providing a space
for the investigators to work in, providing much of their supplies, and for guiding them when
they needed help. Karelas mom helped get some of the necessary supplies and bring them to
school. Martin helped by making the problem statement and purpose statement, part of the
background information, application, and references, helping to make the hypothesis, doing half
of the testing and recording data, most of presenting the data in photos, data tables, and graphs,
making part of the abstract, variables, and procedures, and most of the analysis and the
conclusion. Karela helped out by getting some materials, making the materials list, making part
of the variables and references, most of the procedures, part of the purpose statement,
application, background information, hypothesis, abstract, and analysis, doing half of the testing
and recording data, and helping present the data in graphs, data tables, and photos.

 References
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Materials Links
http://www.carolina.com/lab-gloves/disposable-polyethylene-gloves/FAM_706345.pr?
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http://www.carolina.com/lab-thermometers/student-thermometer-low-range/959877.pr?
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http://www.carolina.com/environmental-science-meters/ohaus-ph-pen-meter/186024.pr?
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http://www.carolina.com/specialty-chemicals-d-l/glucose-test-strips-laboratory-grade-pack100/893840.pr?s_cid=ptnr_scibuddies
http://www.carolina.com/lab-gloves/disposable-polyethylene-gloves/FAM_706345.pr?
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http://www.carolina.com/lab-thermometers/student-thermometer-low-range/959877.pr?
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http://www.carolina.com/ph-test-papers/hydrion-spectral-ph-strips-ph-00-to-140-pack100/894726.pr?s_cid=ptnr_scibuddies
http://www.carolina.com/ph-test-papers/hydrion-spectral-ph-strips-ph-50-to-90-pack100/894728.pr?s_cid=ptnr_scibuddies
http://www.carolina.com/environmental-science-meters/ohaus-ph-pen-meter/186024.pr?
s_cid=ptnr_scibuddies
http://www.carolina.com/specialty-chemicals-d-l/glucose-test-strips-laboratory-grade-pack100/893840.pr?s_cid=ptnr_scibuddies