Microbiology Question

Now that we are finishing up our fermentation projects, let’s discover how much our group may already know about fermenting foods. Address the following questions.

1. What interesting fact(s) have you learned so far in doing research on your particular fermented food item?
2. Have you ever made a fermented food item yourself? If so, tell us about it. Share your recipe and/or pictures if you have them!
3. If you haven’t ever experimented with making fermented foods, locate a resource for making one that you find interesting and share it with the group.
4. Would you consider making it? Why or why not?
5. Respond to one classmate who made a key point that you have further questions about. Explain the nature of your question

student post that you should reply by asking question (emily)

1. So far in my research I have learned a lot about brie cheese. Since I do not eat cheese very much, I currently know next to nothing about this particular fermented food. What I found to be interesting about brie cheese is that it has a soft inside with a thick, soft rind on the outside consisting of natural mold growth. This rind can also be eaten! There are many different varieties of brie cheese and most brie cheeses have a rind made up of Penicillium candidum and/or Penicillium camemberti, which are both a type of fungus under the genus Penicillium. Another interesting fact is that brie cheese originated in France during the middle ages.

2/3. I, unfortunately, have never experimented with making fermented food. However, I would like to try to make kimchi as it has a lot of health benefits such as probiotics in the form of lactobacillus bacteria that are good for the gut. I found a simple recipe for making kimchi with cabbage here: https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390 (Links to an external site.)

4. I would love to make this recipe for kimchi because it seems a relatively simple and quick recipe to make. Kimchi also has many other health benefits such as promoting digestion, boosting the immune system, and even regulating cholesterol. It also seems like an exciting and healthy way to add some variety and new flavors to bland vegetables!