A Cabbage By Any Other Name…

Fermentation is a basic chemistry concept that is often taught through the use of yeast. This article shows how to teach anaerobic respiration using other substances including cabbage. Sin... See More

Fermentation is a basic chemistry concept that is often taught through the use of yeast. This article shows how to teach anaerobic respiration using other substances including cabbage. Since a Korean recipe for sauerkraut is highlighted, you can connect science with different cultures, as well. Korean kim chi is created from lactic acid that is produced by bacteria breaking down cabbage. This gives kim chi its sour taste. The article includes a student worksheet that sets the activity up as an exploratory investigation. Also, extension activities are suggested. Some cautions I would like to share since I have made sauerkraut in class before: be sure to have a well-ventilated place to allow it to ferment and don’t leave it for an extended period of time (like over a vacation break). You will come back to a very strong smell! Also, for food safety’s sake, I prepared some under very sterile conditions to share with the class; they were not allowed to eat anything prepared in the science lab.