commit: 62f463c16c88c2f002b73d7d3ced421aed2c464e
parent 658546cd7702bf421270759ee2702a05f7fe39c6
Author: rekkabell <rekkabell@gmail.com>
Date: Wed, 19 Apr 2023 08:28:04 -0700
*
Diffstat:
3 files changed, 7 insertions(+), 7 deletions(-)
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>Sat, 25 Mar 2023 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Wed, 19 Apr 2023 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/site/lactofermentation.html b/site/lactofermentation.html
@@ -48,7 +48,7 @@
<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be grated or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. The salt extracts the juice from the vegetable and creates the brine. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water like carrots, and beets. If the vegetable isn't fresh there may not be enough water to pull, then it is necessary to add salted water in order to completely immerse the vegetables. <b>Note</b>. Once fermentation starts the water level may appear lower, this is because the grated/sliced vegetables expand, concealing the water still inside the jar.</p>
-<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine (a 15 to 20% salt solution). The brine consists of pickling salt dissolved in water. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method. A strong brine solution will draw sugar and water out of the vegetable, which decreases the overall salt concentration.</p>
+<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine. The brine consists of pickling salt dissolved in water. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method. A strong brine solution will draw sugar and water out of the vegetable, which decreases the overall salt concentration.</p>
<p>In both cases, the brine prevents exposure to oxygen, creating the perfect environment for lacto-fermentation.</p>
@@ -72,7 +72,7 @@
<p>The preferred salt type is ones with minerals present, like sea salt, or sel gris. It's possible to use fancier salts, like fleur de sel, sel gris, pink himalayan salt or black salt, but they're quite pricey and not worth the extra cost.</p>
-<p>When pulling water out of the vegetables using the <a href="#methods">dry-salt method</a>, we recommend <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>When pulling water out of the vegetables using the <a href="#methods">dry-salt method</a>, add <b>10-20 g of salt per kg of vegetables</b>, it's possible to add more 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. The higher the salinity of the brine, the longer the fermentation is going to take. 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>
@@ -86,7 +86,7 @@
<h3 id='brine'>Brine</h3>
-<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 possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
+<p>When fermenting vegetables in brine, a ratio of salt of approximately <b>30 g per liter of water</b>, or 2-3% salt per vegetable 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. <b>Note</b>. For starting out, a ratio of </p>
<table class='col' border='1'>
<tr>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -48,7 +48,7 @@
<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be grated or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. The salt extracts the juice from the vegetable and creates the brine. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water like carrots, and beets. If the vegetable isn't fresh there may not be enough water to pull, then it is necessary to add salted water in order to completely immerse the vegetables. <b>Note</b>. Once fermentation starts the water level may appear lower, this is because the grated/sliced vegetables expand, concealing the water still inside the jar.</p>
-<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine (a 15 to 20% salt solution). The brine consists of pickling salt dissolved in water. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method. A strong brine solution will draw sugar and water out of the vegetable, which decreases the overall salt concentration.</p>
+<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine. The brine consists of pickling salt dissolved in water. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method. A strong brine solution will draw sugar and water out of the vegetable, which decreases the overall salt concentration.</p>
<p>In both cases, the brine prevents exposure to oxygen, creating the perfect environment for lacto-fermentation.</p>
@@ -72,7 +72,7 @@
<p>The preferred salt type is ones with minerals present, like sea salt, or sel gris. It's possible to use fancier salts, like fleur de sel, sel gris, pink himalayan salt or black salt, but they're quite pricey and not worth the extra cost.</p>
-<p>When pulling water out of the vegetables using the <a href="#methods">dry-salt method</a>, we recommend <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>When pulling water out of the vegetables using the <a href="#methods">dry-salt method</a>, add <b>10-20 g of salt per kg of vegetables</b>, it's possible to add more 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. The higher the salinity of the brine, the longer the fermentation is going to take. 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>
@@ -86,7 +86,7 @@
<h3 id='brine'>Brine</h3>
-<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 possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
+<p>When fermenting vegetables in brine, a ratio of salt of approximately <b>30 g per liter of water</b>, or 2-3% salt per vegetable 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. <b>Note</b>. For starting out, a ratio of </p>
<table class='col' border='1'>
<tr>
