My EE is on the impact of natural preservatives on inhibiting fungal growth in pickles. In my grandmother’s house pickles are homemade and specific natural preservatives used prevent spoilage, and I found this fascinating as daily homemade foods became long lasting. To begin my research, I conducted a pilot study that helped me determine the effectiveness of salt, vinegar and mustard oil as preservatives. As this was my first time in the lab, I faced several challenges before and during. I discovered that growing mould on ready made breads is hard due to the preservatives put in them, and I had to make fresh bread at home. In the lab I quickly learnt the best way to arrange my space. Now I am planning another pilot that will help me establish the best way to spread the fungus to avoid inconsistencies, and develop a method that more clearly depicts a diameter of inhibition.