commit: 70fac59b25a7192f6b772e2e66277fb8b03b53e0
parent c068354624f2d71ced9108daf93570290dc29ec3
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 21 Oct 2021 10:37:37 -0700
*
Diffstat:
2 files changed, 2 insertions(+), 4 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -42,7 +42,6 @@
<h3 id='methods'>Fermenting methods</h3>
-
<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be chopped or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. 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. The water in the veg will usually be enough to cover them entirely, if this isn't the case, it's necessary to add more brine. Root vegetables sliced thinly usually leech out enough water by themselves.</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 process using the dry-salt method.</p>
@@ -73,7 +72,7 @@
<h3 id='allveg'>Can you ferment any vegetable?</h3>
-<p>The short answer is, yes, but not all might be palatable or keep shape. Each vegetable reponds differently to fermentation. For instance, mushrooms tend to soften when lacto-fermented, and leafy greens will disintegrate.</p>
+<p>The short answer is, yes, but not all might be palatable or keep their shape. Each vegetable reponds differently to fermentation. For instance, mushrooms tend to soften when lacto-fermented, and leafy greens will disintegrate.</p>
<h3 id='botulism'>Botulism?</h3>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -42,7 +42,6 @@
<h3 id='methods'>Fermenting methods</h3>
-
<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be chopped or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. 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. The water in the veg will usually be enough to cover them entirely, if this isn't the case, it's necessary to add more brine. Root vegetables sliced thinly usually leech out enough water by themselves.</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 process using the dry-salt method.</p>
@@ -73,7 +72,7 @@
<h3 id='allveg'>Can you ferment any vegetable?</h3>
-<p>The short answer is, yes, but not all might be palatable or keep shape. Each vegetable reponds differently to fermentation. For instance, mushrooms tend to soften when lacto-fermented, and leafy greens will disintegrate.</p>
+<p>The short answer is, yes, but not all might be palatable or keep their shape. Each vegetable reponds differently to fermentation. For instance, mushrooms tend to soften when lacto-fermented, and leafy greens will disintegrate.</p>
<h3 id='botulism'>Botulism?</h3>
