KIMCHI METHODS
I. Materials
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The following ingredients and equipment were used in the preparation of Cabbage
Kimchi, which serves as the point of experimentation in the activity.
• 1 large cabbage
• 1/2 cup sea salt
• 2 tablespoon grated ginger
• 5 tablespoon minced garlic
• 1 cup chili flakes
• 3 tablespoon gochujang
• 4 tablespoon sugar
• 1 tablespoon sesame oil
• 1 bundle green spring onions
• 1 big apple
• 1 big white onion
• food processor
II. Methods
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​
In this laboratory report, various methods were employed to ensure that all data
collected were accurate and reliable.
1.​ Preparation of Ingredients
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To remove any dirt or pests, all vegetables and fruit were rinsed with clean water.
Ingredients for the kimchi, such as ginger, garlic, white onion, spring onions, and cabbage, were
cut into appropriate sizes and set away. Aside from the chopped cabbage, all of the other
ingredients were combined in a food processor to form the paste for the cabbage kimchi. The
prepared paste was chilled for nearly 2 hours.
1.​ Salting and Washing of Chopped Cabbage
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One-half cup of salt was added to the chopped cabbage in a new clean container. The
container containing the salted chopped cabbage was then sealed and set aside for 2 hours at
room temperature. Following the time limit, the salted chopped cabbage was rinsed four times
with cold water to eliminate excess salt.
1.​ Coating and of Chopped Cabbage with the prepared Kimchi Paste
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The produced paste was then applied to the chopped cabbage. Spring onions, gochujang,
and sesame oil were also added. Other seasonings may be added to the kimchi depending on the
maker's taste preferences.
1.​ Fermentation of Cabbage Kimchi
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The cabbage kimchi was then moved to clean tiny containers and allowed to ferment at
room temperature for two days before being refrigerated for the next few days.
PAPER METHODS
I.​
Materials
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Listed down below are the materials used to make the recycled papers from old/scrap
papers.
• Old Newspapers or Scrap Paper
• Basin or Container
• Blender/Food Processor
• Mold and Deckle
• Sponge
• Flat Surface/Boards/Old Fabrics
• Water
• Optional Additives (Colorants, Scent, etc.)
• Flat Iron
II.​ Methods
The procedure is divided into four primary steps, which are explained below.
1.​ Preparation and collection of Scrap papers
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Scrap papers, such as old newspapers, office papers, and yellow pad papers, were
collected and ripped apart before being softened in a clean basin of water for 3 hours or longer.
1.​ Pulp Making
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The soaked shredded papers were mixed for 3-5 minutes in a food processor with
additional water. Note: a longer blending period results in finer pulps and a smoother pulp
mixture. After that, transfer the pulp mixture to a new container and repeat the process until no
wet shredded papers remain.
1.​ Actual Paper Making
Scoop into the pulp mixture with the mold and deckle and allow the water to drain, leaving a
layer of pulp on the mold. Also, press the sponge into the screen or mesh to eliminate extra
water. Transfer the produced sheet to the dry fabrics that have been prepared.
1.​ Dying and Quality Assessment of Recycled Papers
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Allow the formed sheet to dry in the sun or with a flat iron. Repeat the process until you
get the desired number of sheets. Examine the recycled paper's quality and compare it to
commercially available papers.