commit: 79366bd6af286ad88adcf2517bbc684aa90b05ee
parent be62d9a3d48928816bde3fc56e316c4746a9329a
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 21 Oct 2021 12:57:33 -0700
*
Diffstat:
2 files changed, 2 insertions(+), 2 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -85,7 +85,7 @@
<p>If a fermentation goes wrong, you'll be able to smell it, or it'll be visually apparent. A biofilm forming on the surface isn't necessarily a bad thing, there is both good and bad mold. If the surface film is thick and has weird coloring, or that the vegetable has turned to mush, then it's likely bad. A sour smell is fine, but there's a big different between sour and putrid, trust your nose.</p>
-<p>Most problems occur after <a href='#openjar'>opening a jar</a>, due too much exposure to air or high room temperatures. If you take the right precautions all should be fine.</p>
+<p>Most problems occur after <a href='#openedjar'>opening a jar</a>, due too much exposure to air or high room temperatures. If you take the right precautions all should be fine.</p>
<p>Accidentally eating a bad lacto-fermented product very unlikely.</p>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -85,7 +85,7 @@
<p>If a fermentation goes wrong, you'll be able to smell it, or it'll be visually apparent. A biofilm forming on the surface isn't necessarily a bad thing, there is both good and bad mold. If the surface film is thick and has weird coloring, or that the vegetable has turned to mush, then it's likely bad. A sour smell is fine, but there's a big different between sour and putrid, trust your nose.</p>
-<p>Most problems occur after <a href='#openjar'>opening a jar</a>, due too much exposure to air or high room temperatures. If you take the right precautions all should be fine.</p>
+<p>Most problems occur after <a href='#openedjar'>opening a jar</a>, due too much exposure to air or high room temperatures. If you take the right precautions all should be fine.</p>
<p>Accidentally eating a bad lacto-fermented product very unlikely.</p>
