commit: 73ed7078b4872900c93dded8a56dbfd99f67ec8d
parent 70fac59b25a7192f6b772e2e66277fb8b03b53e0
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 21 Oct 2021 10:58:35 -0700
*
Diffstat:
2 files changed, 2 insertions(+), 4 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -4,7 +4,7 @@
<p>Lacto-fermentation is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables.</p>
-<p>When microbial activity occurs, lactic acid is secreted, as well as CO&b2; and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Overtime, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature</p>
+<p>When microbial activity occurs, lactic acid is secreted, as well as carbon dioxide(CO2) and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Overtime, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature</p>
<p>Preserving food by lacto-fermentation keeps vitamins intact, and in some vegetables, increases its nutritional value. Fermentation also improves the immune system, and digestibility of the food, making them easier for our systems to assimilate.</p>
@@ -156,7 +156,6 @@
<p><b>Bell peppers</b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much.</p>
<p><b>Cucumbers</b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm.</p>
<p><b>Mushrooms</b>. Preparation depends on the kind of mushroom. Fermentation does 'cook' them, but some have problem compounds that might cause gastro-intestinal issues. For some varieties it might be necessary to cook them at high heat (boil) first. Also, many varieties break down during fermentation and become 'mush'.</p>
-<p><b>Potatoes</b>. It's possible to ferment potatoes, but the resulting texture is gooey.</p>
<img src="../media/pages/lactofermentation/lacto.jpg" alt='indian style carrots' loading='lazy'>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -4,7 +4,7 @@
<p>Lacto-fermentation is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables.</p>
-<p>When microbial activity occurs, lactic acid is secreted, as well as CO&b2; and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Overtime, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature</p>
+<p>When microbial activity occurs, lactic acid is secreted, as well as carbon dioxide(CO2) and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Overtime, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature</p>
<p>Preserving food by lacto-fermentation keeps vitamins intact, and in some vegetables, increases its nutritional value. Fermentation also improves the immune system, and digestibility of the food, making them easier for our systems to assimilate.</p>
@@ -156,7 +156,6 @@
<p><b>Bell peppers</b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much.</p>
<p><b>Cucumbers</b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm.</p>
<p><b>Mushrooms</b>. Preparation depends on the kind of mushroom. Fermentation does 'cook' them, but some have problem compounds that might cause gastro-intestinal issues. For some varieties it might be necessary to cook them at high heat (boil) first. Also, many varieties break down during fermentation and become 'mush'.</p>
-<p><b>Potatoes</b>. It's possible to ferment potatoes, but the resulting texture is gooey.</p>
<img src="../media/pages/lactofermentation/lacto.jpg" alt='indian style carrots' loading='lazy'>
