Student Science: Learning the Biology of Fermentation

Our students recently learned the process of salt pickling, a traditional preservation method used for thousands of years. The students prepared kale and sunchoke roots by washing them thoroughly and trimming the vegetables to ensure they were ready for the jars. Noah noted that while sunchoke roots resemble potatoes, they have a distinct, crunchy texture. The students packed the vegetables with garlic and raspberry sticks before adding a salt brine.

Unlike pickling with vinegar, this method relies on fermentation. Patrick explained that naturally occurring lactic acid bacteria consume the sugars in the vegetables, creating a salty-sour brine that preserves the food. The jars were left at room temperature for several days until bubbles appeared, signaling that the bacteria were active.

This project allowed students to study food safety, biology, and historical preservation methods common in Poland and Ukraine. Upon tasting the final product, the students found the kale to be salty and sour, while the sunchokes remained tangy. Through this hands-on activity, the group practiced knife skills and learned how specific microbes can be helpful in food production.