commit: 40ea03bcde4e2650892a8bfc6a8a1383b13282d5
parent bf256bbdcef0e6e6fbce645b3ad0a486966111ee
Author: rekkabell <rekkabell@gmail.com>
Date: Sun, 24 Mar 2024 15:38:06 -0700
*
Diffstat:
2 files changed, 2 insertions(+), 6 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -86,9 +86,7 @@
<h3 id='brine'>Brine</h3>
-<p>When fermenting vegetables in brine, a basic ratio of salt for 1% salinity is of approximately <b>30 g per liter of water</b>, or 10 g salt per kg of vegetable/water weight, is necessary for vegetables. Again, it's possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using. Refer to the table below for the amount of salt necessary per water.</p>
-
- il faut 1 % de sel par rapport au total eau + légumes, c’est à dire 10 gramme de sel par kilo de légumes+eau.
+<p>When fermenting vegetables in brine, a basic ratio of salt for 1% salinity is of approximately <b>30 g per liter of water</b>, or 10 g of salt per kg of total vegetable+water weight, is necessary for vegetables. Again, it's possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using. Refer to the table below for the amount of salt necessary per water.</p>
<table class='col' border='1'>
<tr>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -86,9 +86,7 @@
<h3 id='brine'>Brine</h3>
-<p>When fermenting vegetables in brine, a basic ratio of salt for 1% salinity is of approximately <b>30 g per liter of water</b>, or 10 g salt per kg of vegetable/water weight, is necessary for vegetables. Again, it's possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using. Refer to the table below for the amount of salt necessary per water.</p>
-
- il faut 1 % de sel par rapport au total eau + légumes, c’est à dire 10 gramme de sel par kilo de légumes+eau.
+<p>When fermenting vegetables in brine, a basic ratio of salt for 1% salinity is of approximately <b>30 g per liter of water</b>, or 10 g of salt per kg of total vegetable+water weight, is necessary for vegetables. Again, it's possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using. Refer to the table below for the amount of salt necessary per water.</p>
<table class='col' border='1'>
<tr>
