From Fresh to Fermented: Life Sciences 11 is in a Pickle

29 September 2025Jayden W, Hope ‘26

Science class just got a little crunchier. This month, our Life Sciences 11 students have been busy turning ordinary cucumbers into something extraordinary – pickles!

This project kicked off with Mr. Hacker Teper teaching the class about microbes and bacteria in both food and the environment. This project focuses mainly on the Lactobacillus bacteria, which slowly takes over and transforms cucumbers into tangy, sour, and delicious pickles, all through the process of fermentation.

“The best part of the entire process was the tasting stages”, said former Life Sciences 11 student Neveah K, Mack ‘26. Through each step of the fermentation process, the students are able to not only observe their fermentation stages but also taste the differences. Alongside the taste-tests, students are also learning about the role of the microbes, the changes in pH levels and how fermentation has been used for centuries to preserve food. This blend of theory and practice makes the project both educational and exciting. “This project also sparks a lot of in-class conversations about food science, nutrition, and even cultural traditions from around the world,” stated Mr. Hacker Teper.

Beyond their fermentation project, Life Sciences 11 delves into the world of living systems in all sorts of creative ways. From exploring ecosystems and cell biology to hands-on experiments such as the pickle project, the course is designed to make science feel more applicable to daily life. According to current student Caeden S, Ellis ‘27: “It’s a very fun and hands-on class with a lot of interesting topics and opportunities that I think are beneficial to my Brentwood experience”. Projects like this one exemplify that science isn’t just about something you read inside a textbook; it’s also something you can see, smell, and even taste!

Whether it’s observing microbes work their magic on cucumbers or learning about how minuscule organisms impact our environments, students will walk away from this class with a deeper understanding and appreciation for the invisible biological processes that shape daily life.

Insuk, a friendly member of the Food Service Team, also jumped in on this project to offer her insights on kimchi fermentation! Her hands-on guidance not only gave students practical tips but also highlighted how willing Brentwood staff are to step in and support students’ learning in a multitude of ways.

As the final jars begin to ferment and students have gone through their analytical tasting trials, one thing is certain: Life Sciences 11 isn’t just about learning the historical facts of science – it’s about experiencing the science that is constantly happening around us. When it comes to hands-on learning, this project really “relishes the moment,” puns Neveah K, Mack ‘26. You could even say Life Sciences 11 is kind of a big dill right now, and these students are crunching their way into some seriously tasty science.

Jayden W, Hope ‘26

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