commit: 80771f839994aca220ccb45bddd1fd31f02bc50a
parent 6523e87550768a5df5fe597f14dd2607cc772d98
Author: rekkabell <rekkabell@gmail.com>
Date: Tue, 29 Mar 2022 09:33:16 -0700
*
Diffstat:
2 files changed, 2 insertions(+), 2 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -277,7 +277,7 @@
<p><b><a href='carrots.html'>Carrots</a></b>. Whether fermented in brine or with salt, carrots are delicious. We prefer ours cut thin and processed with just salt, because they stay firm and have more flavor than in brine. They're also cheap, and plentiful. We like to add carrots to our kimchi, or to ferment it with garlic, ground mustard seeds and turmeric.</p><hr />
<img src="../media/ingredients/yellow_onion.png" class='detail' loading='lazy'>
-<p><b><a href='yellow_onion.html'>Yellow onion</a> or ><a href='red_onion.html'>red onion</a></b>. Onions are tasty when fermented alone, or alongside other vegetables like cauliflower in brine. The red from red onions will leech into the brine and color the other vegetables, it looks great and tastes great too. Red onions are less 'aggressive' than yellow onions.</p><hr />
+<p><b><a href='yellow_onion.html'>Yellow onion</a> or <a href='red_onion.html'>red onion</a></b>. Onions are tasty when fermented alone, or alongside other vegetables like cauliflower in brine. The red from red onions will leech into the brine and color the other vegetables, it looks great and tastes great too. Red onions are less 'aggressive' than yellow onions.</p><hr />
<img src="../media/ingredients/white_cauliflower.png" class='detail' loading='lazy'>
<p><b><a href='white_cauliflower.html'>Cauliflower</a></b>. When mixed with red onions in brine, cauliflower develops a deep and amazing citrusy flavor. The taste gets better after a month. They stay nice and crispy even after many weeks.</p><hr />
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -277,7 +277,7 @@
<p><b><a href='carrots.html'>Carrots</a></b>. Whether fermented in brine or with salt, carrots are delicious. We prefer ours cut thin and processed with just salt, because they stay firm and have more flavor than in brine. They're also cheap, and plentiful. We like to add carrots to our kimchi, or to ferment it with garlic, ground mustard seeds and turmeric.</p><hr />
<img src="../media/ingredients/yellow_onion.png" class='detail' loading='lazy'>
-<p><b><a href='yellow_onion.html'>Yellow onion</a> or ><a href='red_onion.html'>red onion</a></b>. Onions are tasty when fermented alone, or alongside other vegetables like cauliflower in brine. The red from red onions will leech into the brine and color the other vegetables, it looks great and tastes great too. Red onions are less 'aggressive' than yellow onions.</p><hr />
+<p><b><a href='yellow_onion.html'>Yellow onion</a> or <a href='red_onion.html'>red onion</a></b>. Onions are tasty when fermented alone, or alongside other vegetables like cauliflower in brine. The red from red onions will leech into the brine and color the other vegetables, it looks great and tastes great too. Red onions are less 'aggressive' than yellow onions.</p><hr />
<img src="../media/ingredients/white_cauliflower.png" class='detail' loading='lazy'>
<p><b><a href='white_cauliflower.html'>Cauliflower</a></b>. When mixed with red onions in brine, cauliflower develops a deep and amazing citrusy flavor. The taste gets better after a month. They stay nice and crispy even after many weeks.</p><hr />
