commit: 70cfd30c56c77c264006e9d64f569e75beea2d45
parent 62f463c16c88c2f002b73d7d3ced421aed2c464e
Author: rekkabell <rekkabell@gmail.com>
Date: Wed, 19 Apr 2023 09:03:23 -0700
*
Diffstat:
2 files changed, 2 insertions(+), 2 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -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>, 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>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, or less if the goal is to eat them rapidly. 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>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -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>, 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>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, or less if the goal is to eat them rapidly. 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>
