Friday, July 15, 2011

Kimchi Progress

* 2 1/2 inches of water
* Strong smell
* We used 7 spoons of salt
* The water is brown
* The lettuce is crisp/soggy
* Bubbles still forming
* pH level of 6
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3 comments:

  1. Natalie HuertasJuly 15, 2011 at 10:04 AM

    This comment has been removed by the author.

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  2. Natalie HuertasJuly 15, 2011 at 10:05 AM

    I Like How You Showed Details (:

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  3. Chemistry of food lab notebookJuly 25, 2011 at 9:32 AM

    this is really good i like the way you describe the cabbage all soggy and crisp good job :)

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