commit: 3ab752f375cec82eb953619b2f9e31b0d6ede7dc
parent c3da977ff49cea554f6a16cd16abdf62f6963be1
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 21 Oct 2021 16:43:11 -0700
*
Diffstat:
2 files changed, 8 insertions(+), 4 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -55,7 +55,7 @@
<h3 id='salt'>Salt</h3>
-<p>When pickling vegetables, use <b>pickling salt</b>. Pickling salt is sodium chloride without added iodine or anti-caking agents. Iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process.</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 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>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>
@@ -63,7 +63,9 @@
<h3 id='water'>Water</h3>
-<p>Non-chlorinated water is ideal, because chlorine is antiseptic. Filter the water, or let it rest on the counter for a few hours to permit the chlorine to evaporate.</p>
+<p>Non-chlorinated water is ideal, because chlorine is antiseptic. Filter the water, or let it rest on the counter for a few hours to permit the chlorine to evaporate. Using chlorinated water doesn't mean the ferment will fail, but it can slow the process.</p>
+
+<p>I've had luck with using water straight from our tank, but if you want to guarantee results it may be best to leave the water to stand a while first.</p>
<h3 id='brine'>Brine</h3>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -55,7 +55,7 @@
<h3 id='salt'>Salt</h3>
-<p>When pickling vegetables, use <b>pickling salt</b>. Pickling salt is sodium chloride without added iodine or anti-caking agents. Iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process.</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 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>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>
@@ -63,7 +63,9 @@
<h3 id='water'>Water</h3>
-<p>Non-chlorinated water is ideal, because chlorine is antiseptic. Filter the water, or let it rest on the counter for a few hours to permit the chlorine to evaporate.</p>
+<p>Non-chlorinated water is ideal, because chlorine is antiseptic. Filter the water, or let it rest on the counter for a few hours to permit the chlorine to evaporate. Using chlorinated water doesn't mean the ferment will fail, but it can slow the process.</p>
+
+<p>I've had luck with using water straight from our tank, but if you want to guarantee results it may be best to leave the water to stand a while first.</p>
<h3 id='brine'>Brine</h3>
