LAB: Home-Made Kimchee

Myself, Lilo, and Joalis are studying the variable of salt concentration. We will study this variable by adding a certain amount of salt to one bottle and then a lesser amount of salt to another to see which one will preserve the cabbage faster. We will record our data by observing the smell, color, density etc. of the cabbage, also recording the pH level of the cabbage each day until it reaches the pH level of 3.5. We will record all of this in our virtual lab notebooks. The experiment will last up to one week, in progression to that week we will record data everyday until the last day of the experiment. Our hypothesis is that the bottle with more salt will preserve the Kimchee faster then the bottle with less salt.