KIMCHI or the Art of Fermentation

From Hackteria Wiki
Revision as of 12:40, 2 September 2017 by Dusjagr (talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Copper-Kimchi, Bioartsociety, Helsinki, Aug 2017

As part of the new DIYBio network in the Nordic and Baltic region the Bioartsociety organizes the network kickoff with a workshop by Andrew Gryf Paterson from 29th to 31st of August at TEMPORARY in Helsinki. The workshop is also a partner event with the Arts in the Environment Nordic Symposium taking place from August 31 – September 2, 2017 at various venues across Helsinki.

A Series of Copper-Kimchi (김치) / Cu(I)O/C6H10CuO6 Portraits in the Bio-Commons Landscape

See impressions on archive

CopperKimchi notes

from piratepad

Making Kimchi

(Potential discussion re: knowledge & cultural commons (growing and fermentation traditions), raw or fermented food industry, fairtrade or ecological practices, agricultural commons in developing world context, transcultural & transnational exchange)

Lactobacillus is the bacterial that helps produce lactic acid from carbohydrates in an anaerobic (without oxygen) environment.

Korean cookbooks & kimchi recipes

Chang Sun-Young (1997). Korean Mothers Cooking Notes.

Academic article about the above book..

HOJIN SONG (2016). A Korean Mother’s Cooking Notes: Maintaining South Korean Cooking and Domestic Gender Ideals in Glocal Influences.

General fermentation books

Frederic, M-C. (2014). Ni Cru Ni Cuit: Histoire et civilisation d'aliment fermente. Alma Editeur

Farnworth, E. R., ed. (2008) Handbook of Fermented Functional Foods.

Jörgensen, A. (1893). Micro-organisms and fermentation

Katz, Sandor, E. (2003, 2nd ed. 2016). Wild Fermentation. Vermont: Chelsea-Green Publishing

Katz, Sandor, E. (2012). The Art of Fermentation. Vermont: Chelsea-Green Publishing "The Art of Fermentation" 04-02-2012 Lecture:

Mollisen, B. (1993). The Permaculture Book of Ferment and Human Nutrition.

Schützenberger, P. (1876). On fermentation.

Steinkraus, K. (1995). Handbook of indigenous fermented foods.

Cabañero Gutiérrez, J. L. (2017). Remembering the future: The role of fermentation techniques in modern gastronomy

Making Felt-balls

Potential discussion re: biophysical energy commons, animal products..

Felt, discussed in Deleuz and Guattari's The Smooth and The Striated from One Thousand Plateau.

World’s First Parasitoid Wasp with the Ability to Felt Discovered in Finland

Making arrangements with Copper

Potential discussion re: about metallic commons, and copper-based chemical compounds.

Copper and lactic acid

Copper Binding by Lactic Acid Bacteria (LAB)

Lactic acid bacteria and metal ions

Synergistic effect of copper and lactic acid against Salmonella and Escherichia coli O157:H7: A review

Antimicrobial activity of lactic acid and copper on growth of Salmonella and Escherichia coli O157:H7 in laboratory medium and carrot juice

The Effect of Copper upon the Activity of Bacteria Associated with Swiss Cheese Manufacture

Fattening turkeys with the addition of lactic acid and copper


Copper Lactate (C3H5CuO)

an inorganic compound, a salt of copper and lactic acid with the formula Cu (C 3 H 5 O 3 ) 2 , dissolves in water, forms crystalline hydrates - dark blue crystals.

applications.. In electroplating . Fungicide . Antiseptic for wood, ropes, fabrics.

Making Inks

Potential discussion re: knowledge & cultural commons (natural and synthetic dyeing traditions), Processed food industry, fair-trade or ecological practices, compound minerals, biochemical commons in developing world context, transcultural & transmaterial exchange

Toronto Ink Company

Pili natural ink company


The Recipes Project: Ink

Making natural ink from iron & oak apples (in finnish)..

Musta muste valmistetaan mustasta tanniinia sisältävästä pigmentistä. Tanniini ehkäisee musteen haalistumisen. Mustaa pigmenttiä on tammen väriomenissa (joita syntyy tammenlehdissä) sekä kanukan, lepän ja oratuomen kuoressa. Punaista mustetta voit valmistaa unikon terälehdistä seuraavan sivun ohjeen mukaan. Vaihteeksi voit hajustaa musteen hyvältä tuoksuvalla yrttiliuoksella.

__Hajustettu väriomenamuste__

250g murskattua väriomenaa 2,25 l kiehuvaa vettä tai yrttikeitettä muutama tippa haihtuvaa öljyä muutama tippa saksankirveli-tinktuuraa 45g arabikumia 80g rautavihtrilliä (rautasulfaattia)

1. Liota väriomenia vedessä vuorokauden ajan. Siivillöi. 2. Sekoita haihtuva öljy saksankirvelitinktuuraan ja lisää arabikumi 3. Hämmennä seos rautavihtrillin kanssa väriomena-liuokseen. Pullota ja liimaa nimilaput.Äkämä

Ref: Bremness, L. (1998). Monipuoliset Yrtit. Helsinki: WSOY.. Trans. of Bremness, L. (1988). The Complete Book of Herbs. London: Dorling Kindersley Ltd.

Kimchi Sessions by Pei

How does KIMCHI come about?

KIMCHI is the Korean name for pickles, any kinds of pickle. The most common and popular one is the cabbage pickle, also known as "Baechu Kimchi". And it has been named for one of the healthiest food among Olive Oil, Soy Bean, Yogurt and Lentil.

During the fermentation process, Lactobacillus also help the cabbage to develop a delicious flavor known as 旨味 Umami in Japanese or 鮮味 XianWei in Chinese.

The Basics




~ 6 to 8 hours later ~


The Ingredients




Kimchi09.jpg Kimchi10.jpg

Kimchi11.jpg Kimchi12.jpg

The Paste, Mix & 1st Fermentation





2nd Fermentation

It's nearly a done-done Kimchi.....


Enjoy all stages of KIMCHI, eat it solo, in soup with or without noodle/rice, pancake, stir fired with seafoodPei 15:45, 6 February 2013 (UTC) yummmmm15:45, 6 February 2013 (UTC)