The data for my Kimchee didn't change over time. The pH Level stood the same for the all the data i took. The water didn't grow over time it remaind the same. The only thing that changed back and forth was the color of the Kimchee. My Kimchee does support my hypothesis because it did preserved faster then my other team mates Kimchee because we used less salt then our other teammates did because there took time to perserved.
What impacted my results was that i had made a very good prediction. Fermentation is a change brought about by a ferment, as yeast enzymes,which convert grape sugar into ethyl alcohol. Yes fermentation is a effective way to preserving food. People use it all the time to cook certain foods.
You could make it more effective by maybe adding more salt or maybe using more water. I would like to study pepper. Can pepper preserved like salt does. I would improve my set up by adding more salt and cabbage.
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