With enthusiastic engagement, we learned about organic chemistry by making sauerkraut, delicious sourdough bread, butter, and yogurt.

We learned about the history of sauerkraut as it was a lifesaver for the seafarers that explored the world. The process of Lacto Fermentation was observed when the cut cabbage pieces, kneaded with salt, produced liquid. This changed their texture, producing a sour smell when the carbohydrates preserved Vitamin C.

The production of sourdough was more dramatic. Flour and water were mixed together and left to work. Soon it started to throw bubbles and developed the distinct sourdough smell. The bread made was enjoyed by all.

We also explored the different phases in full milk. We made yogurt and made butter from the cream – which went well with the bread!