commit: 7afdf23d1e1050008373120dd2ba248dc9c9c775
parent 73ed7078b4872900c93dded8a56dbfd99f67ec8d
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 21 Oct 2021 11:03:53 -0700
*
Diffstat:
2 files changed, 6 insertions(+), 2 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -48,7 +48,9 @@
<p>In both cases, the brine prevents exposure to oxygen, creating the perfect environment for lacto-fermentation.</p>
-<p>To start a fermentation, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. Then, moved to a cool place to continue to ferment for <b>2 more weeks</b>. After this time it's possible to eat it, or to keep it for long-term storage.</p>
+<p>To start a fermentation, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. After a few days, the air will start getting pushed out by the fermentation gases. The jar may start fizzing, or spitting (depending on the veg or if you overfilled the jar).</p>
+
+<p>After the first week, move the jar to a cool place to continue to ferment for <b>2 more weeks</b>. After this time it's possible to eat it, or to keep it for long-term storage.</p>
<h3 id='salt'>Salt</h3>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -48,7 +48,9 @@
<p>In both cases, the brine prevents exposure to oxygen, creating the perfect environment for lacto-fermentation.</p>
-<p>To start a fermentation, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. Then, moved to a cool place to continue to ferment for <b>2 more weeks</b>. After this time it's possible to eat it, or to keep it for long-term storage.</p>
+<p>To start a fermentation, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. After a few days, the air will start getting pushed out by the fermentation gases. The jar may start fizzing, or spitting (depending on the veg or if you overfilled the jar).</p>
+
+<p>After the first week, move the jar to a cool place to continue to ferment for <b>2 more weeks</b>. After this time it's possible to eat it, or to keep it for long-term storage.</p>
<h3 id='salt'>Salt</h3>
