commit: 4615b73a25c655f546d0a787220538db1b41be87
parent 80771f839994aca220ccb45bddd1fd31f02bc50a
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 1 Sep 2022 16:50:51 -0700
*
Diffstat:
5 files changed, 37 insertions(+), 1 deletion(-)
diff --git a/links/rss.xml b/links/rss.xml
@@ -4,7 +4,7 @@
<title>Grimgrains</title>
<link>https://grimgrains.com/</link>
<description>Grimgrains — a plantbased cooking blog</description>
-<lastBuildDate>Tue, 29 Mar 2022 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Thu, 01 Sep 2022 00:00:00 +0900</lastBuildDate>
<image>
<url>https://grimgrains.com/media/services/rss.jpg</url>
<title>Grimgrains — a plantbased cooking blog</title>
diff --git a/media/pages/lactofermentation/airlock.jpg b/media/pages/lactofermentation/airlock.jpg
Binary files differ.
diff --git a/media/pages/lactofermentation/glassweight.jpg b/media/pages/lactofermentation/glassweight.jpg
Binary files differ.
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -30,6 +30,7 @@
<li><a href="#shelflife">Shelf life</a></li>
<li><a href="#sunlight">Sunlight</a></li>
<li><a href="#jars">What kind of jar to use</a></li>
+ <li><a href="#weights">Weights</a></li>
<li><a href="#openedjar">What to do when a jar is opened</a></li>
<li><a href="#allveg">Can you ferment all vegetables?</a></li>
<li><a href="#spices">Spices</a></li>
@@ -233,10 +234,27 @@
<p><b>Jars with an air-lock</b>. A regular jar topped with a lid and air-lock is a good option. The air-lock permits the air inside to escape while preventing outside air from entering.</p>
+<img src="../media/pages/lactofermentation/airlock.jpg" alt='a hand holding an airlock' loading='lazy'>
+
<p><b>Crock</b>. If you plan to process a lot of vegetables, using a larger, open container like a crock makes sense, but it's important to keep all vegetables well-submerged in the brine and to cover the container with a bag to keep air from coming in. "Cover the chopped salted vegetables with a plate that fits inside the crock and sits on the surface of the vegetables, then weigh the plate down, usually with a gallon-size jug full of water, to keep the vegetables submerged under their juices and thereby protect them from oxygen. Finally, I cover the whole setup with a cloth to keep flies out. Often, I tie a string around the cloth to secure it." (Sandor Katz) The important thing is that all vegetables stay in the brine during the fermentation period. This method isn't suitable for long-term preservation, it's necessary to transfer its contents to smaller jars after the 2 week fermentation period. This method is also useful if you plan to eat the vegetables right away, after the first week.</p>
<p><b>Canning jars</b>. Using canning jars is fine, but the metal lids may corrode because of the acidity of the fermentation. It's better to use plastic lids. Also, it's necessary to burp the jars by hand, otherwise they may explode from the pressure. If using metal lids, the top of the jar will bulge outward, giving you clear signs that it needs to be burped. In general, it's a good idea to burp the jars once, or twice a day for the first few days.</p>
+<h3 id='weights'>Weights</h3>
+
+<img src="../media/pages/lactofermentation/glassweight.jpg" alt='a set of glass weights for pickling' loading='lazy'>
+
+<p>When lacto-fermenting, keeping vegetables submerged in a jar is important. Adding a weight can help, but it is not always necessary. If vegetables are packed tightly into a jar they may not get the chance to float to the surface.</p>
+
+<p><b>What can be used as a weight?</b>
+
+<ul>
+<li><b>Vegetable leaves, or skins</b>. Not a weight perse, but a way to keep items submerged. If pickling cabbage, we sometimes add the outer leaf to the top, curled around the vegetables to keep them under the brine, and we do the same for red onion skins.</li>
+<li><b>Glass weights</b>. Stores sell glass weights(pebbles) for pickling, they are sized to the mouth of a mason jar and are easy to clean, but they are not cheap (a friend gifted us his set after he stopped pickling).</li>
+<li><b>Upside down plate</b>. Using a ceramic or glass plate, as is or with a weight overtop.</li>
+<li><b>Non-porous stones</b>. Choose smooth, non-porous igneous stones (Silica/quartz based, granitic, and basaltic).</li>
+</ul>
+
<h3 id='openedjar'>What to do when a jar is opened</h3>
<p>Once we open a jar we usually go through them within a week, but they could last for months. It is necessary to take a few precautions:</p>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -30,6 +30,7 @@
<li><a href="#shelflife">Shelf life</a></li>
<li><a href="#sunlight">Sunlight</a></li>
<li><a href="#jars">What kind of jar to use</a></li>
+ <li><a href="#weights">Weights</a></li>
<li><a href="#openedjar">What to do when a jar is opened</a></li>
<li><a href="#allveg">Can you ferment all vegetables?</a></li>
<li><a href="#spices">Spices</a></li>
@@ -233,10 +234,27 @@
<p><b>Jars with an air-lock</b>. A regular jar topped with a lid and air-lock is a good option. The air-lock permits the air inside to escape while preventing outside air from entering.</p>
+<img src="../media/pages/lactofermentation/airlock.jpg" alt='a hand holding an airlock' loading='lazy'>
+
<p><b>Crock</b>. If you plan to process a lot of vegetables, using a larger, open container like a crock makes sense, but it's important to keep all vegetables well-submerged in the brine and to cover the container with a bag to keep air from coming in. "Cover the chopped salted vegetables with a plate that fits inside the crock and sits on the surface of the vegetables, then weigh the plate down, usually with a gallon-size jug full of water, to keep the vegetables submerged under their juices and thereby protect them from oxygen. Finally, I cover the whole setup with a cloth to keep flies out. Often, I tie a string around the cloth to secure it." (Sandor Katz) The important thing is that all vegetables stay in the brine during the fermentation period. This method isn't suitable for long-term preservation, it's necessary to transfer its contents to smaller jars after the 2 week fermentation period. This method is also useful if you plan to eat the vegetables right away, after the first week.</p>
<p><b>Canning jars</b>. Using canning jars is fine, but the metal lids may corrode because of the acidity of the fermentation. It's better to use plastic lids. Also, it's necessary to burp the jars by hand, otherwise they may explode from the pressure. If using metal lids, the top of the jar will bulge outward, giving you clear signs that it needs to be burped. In general, it's a good idea to burp the jars once, or twice a day for the first few days.</p>
+<h3 id='weights'>Weights</h3>
+
+<img src="../media/pages/lactofermentation/glassweight.jpg" alt='a set of glass weights for pickling' loading='lazy'>
+
+<p>When lacto-fermenting, keeping vegetables submerged in a jar is important. Adding a weight can help, but it is not always necessary. If vegetables are packed tightly into a jar they may not get the chance to float to the surface.</p>
+
+<p><b>What can be used as a weight?</b>
+
+<ul>
+<li><b>Vegetable leaves, or skins</b>. Not a weight perse, but a way to keep items submerged. If pickling cabbage, we sometimes add the outer leaf to the top, curled around the vegetables to keep them under the brine, and we do the same for red onion skins.</li>
+<li><b>Glass weights</b>. Stores sell glass weights(pebbles) for pickling, they are sized to the mouth of a mason jar and are easy to clean, but they are not cheap (a friend gifted us his set after he stopped pickling).</li>
+<li><b>Upside down plate</b>. Using a ceramic or glass plate, as is or with a weight overtop.</li>
+<li><b>Non-porous stones</b>. Choose smooth, non-porous igneous stones (Silica/quartz based, granitic, and basaltic).</li>
+</ul>
+
<h3 id='openedjar'>What to do when a jar is opened</h3>
<p>Once we open a jar we usually go through them within a week, but they could last for months. It is necessary to take a few precautions:</p>
