commit: 09ce80e5e24ee9bdf221fd6365961719703dd030
parent a0be7c5af30a2ef9617309a7e2b3ba3401a085c0
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 21 Oct 2021 18:54:23 -0700
*
Diffstat:
2 files changed, 12 insertions(+), 12 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -54,9 +54,9 @@
<h3 id='salt'>Salt</h3>
-<p>When pickling vegetables it is recommend to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use unrefined sea salt due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+<p>When pickling vegetables it is recommend to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use sea salt, pink himalayan salt, or fleur de sel due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
-<p>We recommended <b>10 g of salt per kg of vegetables</b>, or 1% per weight. If you don't have a scale (although I recommend you get one, thrift stores are FULL of them), 1 tsp equals about 5g of salt.</p>
+<p>We recommended <b>20 g of salt per kg of vegetables</b>, or 1.5%-2 per weight, it's possible to add up to 4% for long-term preservation. If you don't have a scale (although I recommend you get one, thrift stores are FULL of them), 1 tsp equals about 5g of salt.</p>
<p>Salt essentially slows fermentation and enzyme activity and thereby prolongs the preservation potential. Temperature also impacts upon the speed of fermentation (fermentation occurs faster in summer than winter). If we preserve vegetables with the goal of eating them much later, we add more salt, if the goal is to eat it as soon as it's ready, we use less.</p>
@@ -70,7 +70,7 @@
<h3 id='brine'>Brine</h3>
-<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 3% per vegetable weight, is necessary for vegetables. Allow the salt to fully dissolve in the brine before using.</p>
+<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 2-3% per vegetable weight, is necessary for vegetables. Again, it's possibe to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
<h3 id='sterilize'>Sterilization</h3>
@@ -86,7 +86,7 @@
<h3 id='bad'>Signs of a bad fermentation</h3>
-<p>If a fermentation goes wrong, you'll be able to smell it, or it'll be visually apparent. A biofilm forming on the surface isn't necessarily a bad thing, there is both good and bad mold. If the surface film is thick and has weird coloring, or that the vegetable has turned to mush, then it's likely bad. A sour smell is fine, but there's a big different between sour and putrid, trust your nose.</p>
+<p>If a fermentation goes wrong, you'll be able to smell it, or it'll be visually apparent. A biofilm forming on the surface isn't necessarily a bad thing, there is both good and bad mold. If the surface film is thick and has weird coloring, or that the vegetable has turned to mush, then it's likely bad. As long as the mold is white it is not harmful. A sour smell is fine, but there's a big different between sour and putrid, trust your nose.</p>
<p>Most problems occur after <a href='#openedjar'>opening a jar</a>, due too much exposure to air or high room temperatures. If you take the right precautions all should be fine.</p>
@@ -165,8 +165,8 @@
<p><b>Tomatoes</b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long.</p>
<p><b>Garlic</b>. Best to use up early summer garlic for best flavor.</p>
<p><b>Zucchini</b>. Pick end of season zucchini, they'll keep longer.</p>
-<p><b>Bell peppers</b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much.</p>
-<p><b>Cucumbers</b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm.</p>
+<p><b>Bell peppers</b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine.</p>
+<p><b>Cucumbers</b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm. Pickle in 5 % brine.</p>
<p><b>Mushrooms</b>. Preparation depends on the kind of mushroom. Fermentation does 'cook' them, but some have problem compounds that might cause gastro-intestinal issues. For some varieties it might be necessary to cook them at high heat (boil) first. Also, many varieties break down during fermentation and become 'mush'.</p>
<img src="../media/pages/lactofermentation/lacto.jpg" alt='indian style carrots' loading='lazy'>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -54,9 +54,9 @@
<h3 id='salt'>Salt</h3>
-<p>When pickling vegetables it is recommend to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use unrefined sea salt due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+<p>When pickling vegetables it is recommend to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use sea salt, pink himalayan salt, or fleur de sel due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
-<p>We recommended <b>10 g of salt per kg of vegetables</b>, or 1% per weight. If you don't have a scale (although I recommend you get one, thrift stores are FULL of them), 1 tsp equals about 5g of salt.</p>
+<p>We recommended <b>20 g of salt per kg of vegetables</b>, or 1.5%-2 per weight, it's possible to add up to 4% for long-term preservation. If you don't have a scale (although I recommend you get one, thrift stores are FULL of them), 1 tsp equals about 5g of salt.</p>
<p>Salt essentially slows fermentation and enzyme activity and thereby prolongs the preservation potential. Temperature also impacts upon the speed of fermentation (fermentation occurs faster in summer than winter). If we preserve vegetables with the goal of eating them much later, we add more salt, if the goal is to eat it as soon as it's ready, we use less.</p>
@@ -70,7 +70,7 @@
<h3 id='brine'>Brine</h3>
-<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 3% per vegetable weight, is necessary for vegetables. Allow the salt to fully dissolve in the brine before using.</p>
+<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 2-3% per vegetable weight, is necessary for vegetables. Again, it's possibe to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
<h3 id='sterilize'>Sterilization</h3>
@@ -86,7 +86,7 @@
<h3 id='bad'>Signs of a bad fermentation</h3>
-<p>If a fermentation goes wrong, you'll be able to smell it, or it'll be visually apparent. A biofilm forming on the surface isn't necessarily a bad thing, there is both good and bad mold. If the surface film is thick and has weird coloring, or that the vegetable has turned to mush, then it's likely bad. A sour smell is fine, but there's a big different between sour and putrid, trust your nose.</p>
+<p>If a fermentation goes wrong, you'll be able to smell it, or it'll be visually apparent. A biofilm forming on the surface isn't necessarily a bad thing, there is both good and bad mold. If the surface film is thick and has weird coloring, or that the vegetable has turned to mush, then it's likely bad. As long as the mold is white it is not harmful. A sour smell is fine, but there's a big different between sour and putrid, trust your nose.</p>
<p>Most problems occur after <a href='#openedjar'>opening a jar</a>, due too much exposure to air or high room temperatures. If you take the right precautions all should be fine.</p>
@@ -165,8 +165,8 @@
<p><b>Tomatoes</b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long.</p>
<p><b>Garlic</b>. Best to use up early summer garlic for best flavor.</p>
<p><b>Zucchini</b>. Pick end of season zucchini, they'll keep longer.</p>
-<p><b>Bell peppers</b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much.</p>
-<p><b>Cucumbers</b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm.</p>
+<p><b>Bell peppers</b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine.</p>
+<p><b>Cucumbers</b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm. Pickle in 5 % brine.</p>
<p><b>Mushrooms</b>. Preparation depends on the kind of mushroom. Fermentation does 'cook' them, but some have problem compounds that might cause gastro-intestinal issues. For some varieties it might be necessary to cook them at high heat (boil) first. Also, many varieties break down during fermentation and become 'mush'.</p>
<img src="../media/pages/lactofermentation/lacto.jpg" alt='indian style carrots' loading='lazy'>
