commit: 7468fd829c01f1e111fc55ed118a967fc0c90019
parent 6a28c1891a439ff07f7b8f9b8e32bc5ec1d60fe4
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 7 Nov 2024 15:30:48 -0800
*
Diffstat:
1 file changed, 4 insertions(+), 4 deletions(-)
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -46,7 +46,7 @@
<p>Salting provides a good environment for lactic acid bacteria to grow while imparting the acid flavor to the vegetable. Generally, yeast, bacteria, and molds do not grow in saturated salt solution at 26.5% sodium chloride at room temperature.</p>
-<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>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. Let the mixture rest anywhere from 15-30 minutes, the shredded/grated veg needs to be soft, and humid. If there isn't enough water, massage and let the mixture rest longer. It is better not to add extra brine, because it will change the texture of the vegetables(they'll become soft). 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 cabbage, carrots, and beets.<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. 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>
@@ -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, 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>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 (10g per kg is usually enough). 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>
@@ -80,7 +80,7 @@
<p>Non-chlorinated water is ideal, because chlorine is antiseptic. Filter the water, or let it rest on the counter for a few hours to permit the chlorine to evaporate. Using chlorinated water doesn't mean the ferment will fail, but it can slow the process.</p>
-<p>We've had luck with using water straight from our tank, but if you want to guarantee results it may be best to leave the water to stand for a while first. Also, check that your water supply doesn't contain chloramines, a stable form of chlorine (mix of ammonia and chlorine) that doesn't evaporate at ambient temperature, and that can't be boiled out. It's possible to filter out chloramines with a good filter (berkey filters do this).</p>
+<p>We've had luck with using water straight from our tank(the water in Victoria has chloramines), but if you want to guarantee results it may be best to leave the water to stand for a while first. Also, check that your water supply doesn't contain chloramines, a stable form of chlorine (mix of ammonia and chlorine) that doesn't evaporate at ambient temperature, and that can't be boiled out. It's possible to filter out chloramines with a good filter (berkey filters do this).</p>
<p>Chlorinated water won't necessarily stop fermentation from happening, but it can make it sluggish.</p>
@@ -241,7 +241,7 @@
<p>Whichever vessel you choose, it's important to remember that you have to allow for the jars to 'burp' out CO<sub>2</sub>.</p>
-<p><b>Spring-top jars.</b> (See above image) Our favorite jar type is the spring-top variety with the rubber seal and metal fastenings. If under pressure, the jar will 'burp' itself without letting air inside. It is a simple, no-fuss option.</p>
+<p><b>Spring-top jars.</b> (See above image) Our favorite jar type is the spring-top variety with the rubber seal and metal fastenings. If under pressure, the jar will 'burp' itself without letting air inside. It is a simple, no-fuss option. Although the steel clamp/hinge assembly rust overtime (living on a boat doesn't help). Once in a while, we remove them and clean off the rust using our electric drill equipped with a brass wire sbrush. If the steel is too far gone, it may be possible to source some online using keywords like "Replacement Bale-Wire," "Replacement Wire Clamp," or "Replacement D-ring."</p>
<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>
