commit: 8a76c67dc29137a78f2249ee270f7513ea3ed1bc
parent d9e158fe7dbafa6ab9cfd269f64dc9e13adbb5aa
Author: rekkabell <rekkabell@gmail.com>
Date: Sat, 23 Oct 2021 11:10:59 -0700
*
Diffstat:
3 files changed, 307 insertions(+), 38 deletions(-)
diff --git a/links/main.css b/links/main.css
@@ -48,6 +48,7 @@ main > ul > li > a:hover { text-decoration: none }
main > ul > li > a:focus { text-decoration: dotted underline }
main > img { margin-bottom: 30px }
main > img.right { float:right; width:130px }
+main img.detail { max-width: 80px; float: left;padding: 20px;margin: 0px 20px 20px 0px; }
main dl.ingredients { display: inline-block; margin-right:15px; font-size:0; padding-left:20px; margin-bottom:30px }
main dl.ingredients h3 { margin-left:-20px }
main dl.ingredients dt { width: 100px;margin-left:-20px;min-height: 210px;display: inline-block;text-align: center;vertical-align: top;border: 2px dashed transparent;border-radius: 10px }
@@ -76,6 +77,12 @@ main sub {vertical-align: sub; font-size: smaller;}
footer { max-width: 800px; margin: 0px auto; padding:15px 0px;font-family: 'alte_haas_grotesk_bold'; font-size:14px; margin-top:60px }
footer a:hover { text-decoration: underline; cursor: pointer }
footer a:focus { text-decoration: underline; cursor: pointer }
+main > table.col tr th { text-align: left}
+main > table.col tr td { border-right:1.5px solid white}
+main > table.col tr > * { padding:5px 20px}
+main > table.col tr td:last-child { border-right: 0px }
+main > table.col tr > *:first-child { padding-left: 0px }
+main > table.col b { font-weight: bold }
main img.characters {max-width: 100px;}
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -54,13 +54,17 @@
<h3 id='salt'>Salt</h3>
-<p>When pickling vegetables it is recommended to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use sea salt, pink himalayan salt, or fleur de sel due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt when starting out is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+<p>When pickling vegetables it's possible to use any type of salt, such as table salt, pickling salt, fleur de sel, pink himalayan salt, kosher salt, sea salt, sel gris etc. Many sources recommended to use salts without added iodine or anti-caking agents, see why below.</p>
-<p>Anti-caking agents may cloud the brine.</p>
+<p><b>Iodine</b>. Iodine is added ot salt to prevent deficiencies. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt when starting out is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+
+<p><b>Anti-caking agents</b>. Anti-caking agents may cloud the brine.</p>
+
+<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>We recommended <b>20 g of salt per kg of vegetables</b>, or 1.5%-2 per weight, it's possible to add up to 4% for long-term preservation. 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. 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>
+<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>
<h3 id='water'>Water</h3>
@@ -74,6 +78,106 @@
<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 2-3% per vegetable weight, is necessary for vegetables. Again, it's possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
+<table class='col' border='1'>
+ <tr>
+ <td><b>Water</b></td>
+ </tr>
+ <tr>
+ <td>US cups</td>
+ <td>1 cup</td>
+ <td>2 cups</td>
+ <td>4 cups</td>
+ <td>8 cups</td>
+ <td>16 cups</td>
+ </tr>
+ <tr>
+ <td>Metric</td>
+ <td>236 ml</td>
+ <td>473 ml</td>
+ <td>946 ml</td>
+ <td>1.89 l</td>
+ <td>3.78 l</td>
+ </tr>
+ <tr>
+ <td><b>Brine %</b></td>
+ <td><b>Salt</b></td>
+ </tr>
+ <tr>
+ <td>1 %</td>
+ <td>2 g</td>
+ <td>5 g</td>
+ <td>9 g</td>
+ <td>19 g</td>
+ <td>38 g</td>
+ </tr>
+ <tr>
+ <td>2 %</td>
+ <td>5 g</td>
+ <td>9 g</td>
+ <td>19 g</td>
+ <td>38 g</td>
+ <td>76 g</td>
+ </tr>
+ <tr>
+ <td>2.5 %</td>
+ <td>6 g</td>
+ <td>12 g</td>
+ <td>24 g</td>
+ <td>47 g</td>
+ <td>94 g</td>
+ </tr>
+ <tr>
+ <td>3 %</td>
+ <td>7 g</td>
+ <td>14 g</td>
+ <td>28 g</td>
+ <td>57 g</td>
+ <td>113 g</td>
+ </tr>
+ <tr>
+ <td>3.5 %</td>
+ <td>8 g</td>
+ <td>17 g</td>
+ <td>33 g</td>
+ <td>66 g</td>
+ <td>132 g</td>
+ </tr>
+ <tr>
+ <td>4 %</td>
+ <td>9 g</td>
+ <td>19 g</td>
+ <td>38 g</td>
+ <td>76 g</td>
+ <td>151 g</td>
+ </tr>
+ <tr>
+ <td>5 %</td>
+ <td>12 g</td>
+ <td>24 g</td>
+ <td>47 g</td>
+ <td>94 g</td>
+ <td>189 g</td>
+ </tr>
+ <tr>
+ <td>10 %</td>
+ <td>24 g</td>
+ <td>47 g</td>
+ <td>94 g</td>
+ <td>189 g</td>
+ <td>378 g</td>
+ </tr>
+ <tr>
+ <td>20 %</td>
+ <td>47 g</td>
+ <td>94 g</td>
+ <td>189 g</td>
+ <td>378 g</td>
+ <td>755 g</td>
+ </tr>
+</table><br>
+
+<p>Information in above chart re-transcribed to text and sourced from the <a href='http://fermentationpodcast.com/making-salt-brine-calculating-salinity-brine-recipes/' target='_blank'>Fermentation Podcast</a>. Note that this is approximate. All salt weighs differently so it's necessary to experiment.</p>
+
<h3 id='sterilize'>Sterilization</h3>
<p>Clean your jars, hands and tools with warm soapy water, no need to sterilize them beforehand.</p>
@@ -120,7 +224,7 @@
<p><b>Crock</b>. If you plan to process a lot of vegetables, using a larger, open container like a crock makes sense, but it's important to keep all vegetables well-submerged in the brine and to cover the container with a bag to keep air from coming in. "Cover the chopped salted vegetables with a plate that fits inside the crock and sits on the surface of the vegetables, then weigh the plate down, usually with a gallon-size jug full of water, to keep the vegetables submerged under their juices and thereby protect them from oxygen. Finally, I cover the whole setup with a cloth to keep flies out. Often, I tie a string around the cloth to secure it." (Sandor Katz) The important thing is that all vegetables stay in the brine during the fermentation period. This method isn't suitable for long-term preservation, it's necessary to transfer its contents to smaller jars after the 2 week fermentation period. This method is also useful if you plan to eat the vegetables right away, after the first week.</p>
-<p><b>Canning jars</b>. Using canning jars is fine, but the metal lids may corrode because of the acidity of the fermentation. Also, it's necessary to burp the jars by hand, otherwise they may explode from the pressure. The top of the jar will give you clear signs that it needs to be burped, it'll bulge outward.</p>
+<p><b>Canning jars</b>. Using canning jars is fine, but the metal lids may corrode because of the acidity of the fermentation. It's better to use plastic lids. Also, it's necessary to burp the jars by hand, otherwise they may explode from the pressure. If using metal lids, the top of the jar will bulge outward, giving you clear signs that it needs to be burped. In general, it's a good idea to burp the jars once, or twice a day for the first few days.</p>
<h3 id='openedjar'>What to do when a jar is opened</h3>
@@ -151,25 +255,52 @@
<p>Below are the vegetables we have the most experience with and that we recommend. The best vegetable to start with when learning how to make lacto-fermentations is <a href='green_cabbage.html'>cabbage</a>.</p>
-<p><b><a href='green_cabbage.html'>Cabbage</a></b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage.</p>
-<p><b>Radish</b>. Delicious when mixed into kimchi, or mixed with red onions in brine. Good for long-term storage.</p>
-<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>
-<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>
-<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>
-<p><b>><a href='eggplant.html'>Eggplants</a></b>. Eggplants mixed with spices like oregano, garlic, chili flakes and basil in brine taste fantastic! These are one of our favorites. (See notes in section below on preparing eggplant).</p>
-<p>Other great veg to ferment include turnips, <a href='beets.html'>beets</a>, parsnips, rutabaga, celery root, parsley root, and burdock.</p>
+<img src="../media/ingredients/green_cabbage.png" class='detail' loading='lazy'>
+<p><b><a href='green_cabbage.html'>Cabbage</a></b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage.</p><hr />
+
+<img src="../media/ingredients/daikon.png" class='detail' loading='lazy'>
+<p><b>Radish</b>. Delicious when mixed into kimchi, or mixed with red onions in brine. Good for long-term storage.</p><hr />
+
+<img src="../media/ingredients/carrots.png" class='detail' loading='lazy'>
+<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 />
+
+<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 />
+
+<img src="../media/ingredients/eggplant.png" class='detail' loading='lazy'>
+<p><b><a href='eggplant.html'>Eggplants</a></b>. Eggplants mixed with spices like oregano, garlic, chili flakes and basil in brine taste fantastic! These are one of our favorites. (See notes in section below on preparing eggplant).</p><hr />
+
+<p>Other great veg to ferment include turnips, <a href='beets.html'>beets</a>, parsnips, rutabaga, celery root, parsley root, and burdock.</p><hr />
<h3 id='vegetables'>Notes on specific vegetables</h3>
-<p><b> <a href='beets.html'>Beets</a></b>. Beets are delicious, but have a very violent fermentation, due to the presence of sugar. The jar will ooze and spit, so be sure to place a plate under it. Beets with salt will develop a thick syrup that not everyone may enjoy, in that case it may be better to use brine.</p>
-<p><b> <a href='eggplants.html'>Eggplants</a></b>. Remove the skin. The skin doesn't soften much, and it is difficult to chew. It's also necessary to massage the salt into the cut eggplants beforehand to draw out the water, doing this will make them less bitter and they'll absorb the brine better. Eggplants don't keep as long as other veg; they'll get too acidic after 6 months.</p>
-<p><b> <a href='small_heirloom_tomatoes.html'>Tomatoes</a></b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long.</p>
-<p><b> <a href='garlic.html'>Garlic</a></b>. Best to use up early summer garlic for the best flavor.</p>
-<p><b> <a href='zucchini.html'>Zucchini</a></b>. Pick end of season zucchini, they'll keep longer.</p>
-<p><b> <a href='peppers.html'>Bell peppers</a></b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine.</p>
-<p><b> <a href='cucumber.html'>Cucumbers</a></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. Pickle in 5 % brine.</p>
-<p><b> <a href='mushroom.html'>Mushrooms</a></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>
+<img src="../media/ingredients/beets.png" class='detail' loading='lazy'>
+<p><b> <a href='beets.html'>Beets</a></b>. Beets are delicious, but have a very violent fermentation, due to the presence of sugar. The jar will ooze and spit, so be sure to place a plate under it. Beets with salt will develop a thick syrup that not everyone may enjoy, in that case it may be better to use brine.</p><hr />
+
+<img src="../media/ingredients/eggplant.png" class='detail' loading='lazy'>
+<p><b> <a href='eggplants.html'>Eggplants</a></b>. Remove the skin. The skin doesn't soften much, and it is difficult to chew. It's also necessary to massage the salt into the cut eggplants beforehand to draw out the water, doing this will make them less bitter and they'll absorb the brine better. Eggplants don't keep as long as other veg; they'll get too acidic after 6 months.</p><hr />
+
+<img src="../media/ingredients/small_heirloom_tomatoes.png" class='detail' loading='lazy'>
+<p><b> <a href='small_heirloom_tomatoes.html'>Tomatoes</a></b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long. Process in 2% Brine (1 litre of water and 20 grams of salt). Delicious with basil, garlic, mustard seeds and chili flakes.</p><hr />
+
+<img src="../media/ingredients/garlic.png" class='detail' loading='lazy'>
+<p><b> <a href='garlic.html'>Garlic</a></b>. Best to use up early summer garlic for the best flavor. Lacto-fermenting garlic in brine mellows the pungency of the garlic. It's possible to use fermented garlic for nearly all of the same applications as raw garlic in a recipe.</p><hr />
+
+<img src="../media/ingredients/zucchini.png" class='detail' loading='lazy'>
+<p><b> <a href='zucchini.html'>Zucchini</a></b>. Pick end of season zucchini, they'll keep longer. It isn't necessary to peel the zucchini. It's possible to pick it in chunks, or shredded to make a <a href='https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/acto-fermented-dilled-zucchini-relish/' target='_blank'>relish</a>.</p><hr />
+
+<img src="../media/ingredients/peppers.png" class='detail' loading='lazy'>
+<p><b> <a href='peppers.html'>Bell peppers</a></b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine. Use peppers that appear hydrated, and that aren't damaged or wrinkled. Don't use peppers that are overly sanitized (triple-washed that come in bags), they may not pickle well. </p><hr />
+
+<img src="../media/ingredients/cucumber.png" class='detail' loading='lazy'>
+<p><b> <a href='cucumber.html'>Cucumbers</a></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. Pickle in 5 % brine.</p><hr />
+
+<img src="../media/ingredients/mushroom.png" class='detail' loading='lazy'>
+<p><b> <a href='mushroom.html'>Mushrooms</a></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><hr />
<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
@@ -54,13 +54,17 @@
<h3 id='salt'>Salt</h3>
-<p>When pickling vegetables it is recommended to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use sea salt, pink himalayan salt, or fleur de sel due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt when starting out is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+<p>When pickling vegetables it's possible to use any type of salt, such as table salt, pickling salt, fleur de sel, pink himalayan salt, kosher salt, sea salt, sel gris etc. Many sources recommended to use salts without added iodine or anti-caking agents, see why below.</p>
-<p>Anti-caking agents may cloud the brine.</p>
+<p><b>Iodine</b>. Iodine is added ot salt to prevent deficiencies. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt when starting out is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+
+<p><b>Anti-caking agents</b>. Anti-caking agents may cloud the brine.</p>
+
+<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>We recommended <b>20 g of salt per kg of vegetables</b>, or 1.5%-2 per weight, it's possible to add up to 4% for long-term preservation. 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. 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>
+<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>
<h3 id='water'>Water</h3>
@@ -74,6 +78,106 @@
<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 2-3% per vegetable weight, is necessary for vegetables. Again, it's possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
+<table class='col' border='1'>
+ <tr>
+ <td><b>Water</b></td>
+ </tr>
+ <tr>
+ <td>US cups</td>
+ <td>1 cup</td>
+ <td>2 cups</td>
+ <td>4 cups</td>
+ <td>8 cups</td>
+ <td>16 cups</td>
+ </tr>
+ <tr>
+ <td>Metric</td>
+ <td>236 ml</td>
+ <td>473 ml</td>
+ <td>946 ml</td>
+ <td>1.89 l</td>
+ <td>3.78 l</td>
+ </tr>
+ <tr>
+ <td><b>Brine %</b></td>
+ <td><b>Salt</b></td>
+ </tr>
+ <tr>
+ <td>1 %</td>
+ <td>2 g</td>
+ <td>5 g</td>
+ <td>9 g</td>
+ <td>19 g</td>
+ <td>38 g</td>
+ </tr>
+ <tr>
+ <td>2 %</td>
+ <td>5 g</td>
+ <td>9 g</td>
+ <td>19 g</td>
+ <td>38 g</td>
+ <td>76 g</td>
+ </tr>
+ <tr>
+ <td>2.5 %</td>
+ <td>6 g</td>
+ <td>12 g</td>
+ <td>24 g</td>
+ <td>47 g</td>
+ <td>94 g</td>
+ </tr>
+ <tr>
+ <td>3 %</td>
+ <td>7 g</td>
+ <td>14 g</td>
+ <td>28 g</td>
+ <td>57 g</td>
+ <td>113 g</td>
+ </tr>
+ <tr>
+ <td>3.5 %</td>
+ <td>8 g</td>
+ <td>17 g</td>
+ <td>33 g</td>
+ <td>66 g</td>
+ <td>132 g</td>
+ </tr>
+ <tr>
+ <td>4 %</td>
+ <td>9 g</td>
+ <td>19 g</td>
+ <td>38 g</td>
+ <td>76 g</td>
+ <td>151 g</td>
+ </tr>
+ <tr>
+ <td>5 %</td>
+ <td>12 g</td>
+ <td>24 g</td>
+ <td>47 g</td>
+ <td>94 g</td>
+ <td>189 g</td>
+ </tr>
+ <tr>
+ <td>10 %</td>
+ <td>24 g</td>
+ <td>47 g</td>
+ <td>94 g</td>
+ <td>189 g</td>
+ <td>378 g</td>
+ </tr>
+ <tr>
+ <td>20 %</td>
+ <td>47 g</td>
+ <td>94 g</td>
+ <td>189 g</td>
+ <td>378 g</td>
+ <td>755 g</td>
+ </tr>
+</table><br>
+
+<p>Information in above chart re-transcribed to text and sourced from the <a href='http://fermentationpodcast.com/making-salt-brine-calculating-salinity-brine-recipes/' target='_blank'>Fermentation Podcast</a>. Note that this is approximate. All salt weighs differently so it's necessary to experiment.</p>
+
<h3 id='sterilize'>Sterilization</h3>
<p>Clean your jars, hands and tools with warm soapy water, no need to sterilize them beforehand.</p>
@@ -120,7 +224,7 @@
<p><b>Crock</b>. If you plan to process a lot of vegetables, using a larger, open container like a crock makes sense, but it's important to keep all vegetables well-submerged in the brine and to cover the container with a bag to keep air from coming in. "Cover the chopped salted vegetables with a plate that fits inside the crock and sits on the surface of the vegetables, then weigh the plate down, usually with a gallon-size jug full of water, to keep the vegetables submerged under their juices and thereby protect them from oxygen. Finally, I cover the whole setup with a cloth to keep flies out. Often, I tie a string around the cloth to secure it." (Sandor Katz) The important thing is that all vegetables stay in the brine during the fermentation period. This method isn't suitable for long-term preservation, it's necessary to transfer its contents to smaller jars after the 2 week fermentation period. This method is also useful if you plan to eat the vegetables right away, after the first week.</p>
-<p><b>Canning jars</b>. Using canning jars is fine, but the metal lids may corrode because of the acidity of the fermentation. Also, it's necessary to burp the jars by hand, otherwise they may explode from the pressure. The top of the jar will give you clear signs that it needs to be burped, it'll bulge outward.</p>
+<p><b>Canning jars</b>. Using canning jars is fine, but the metal lids may corrode because of the acidity of the fermentation. It's better to use plastic lids. Also, it's necessary to burp the jars by hand, otherwise they may explode from the pressure. If using metal lids, the top of the jar will bulge outward, giving you clear signs that it needs to be burped. In general, it's a good idea to burp the jars once, or twice a day for the first few days.</p>
<h3 id='openedjar'>What to do when a jar is opened</h3>
@@ -151,25 +255,52 @@
<p>Below are the vegetables we have the most experience with and that we recommend. The best vegetable to start with when learning how to make lacto-fermentations is <a href='green_cabbage.html'>cabbage</a>.</p>
-<p><b><a href='green_cabbage.html'>Cabbage</a></b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage.</p>
-<p><b>Radish</b>. Delicious when mixed into kimchi, or mixed with red onions in brine. Good for long-term storage.</p>
-<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>
-<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>
-<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>
-<p><b>><a href='eggplant.html'>Eggplants</a></b>. Eggplants mixed with spices like oregano, garlic, chili flakes and basil in brine taste fantastic! These are one of our favorites. (See notes in section below on preparing eggplant).</p>
-<p>Other great veg to ferment include turnips, <a href='beets.html'>beets</a>, parsnips, rutabaga, celery root, parsley root, and burdock.</p>
+<img src="../media/ingredients/green_cabbage.png" class='detail' loading='lazy'>
+<p><b><a href='green_cabbage.html'>Cabbage</a></b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage.</p><hr />
+
+<img src="../media/ingredients/daikon.png" class='detail' loading='lazy'>
+<p><b>Radish</b>. Delicious when mixed into kimchi, or mixed with red onions in brine. Good for long-term storage.</p><hr />
+
+<img src="../media/ingredients/carrots.png" class='detail' loading='lazy'>
+<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 />
+
+<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 />
+
+<img src="../media/ingredients/eggplant.png" class='detail' loading='lazy'>
+<p><b><a href='eggplant.html'>Eggplants</a></b>. Eggplants mixed with spices like oregano, garlic, chili flakes and basil in brine taste fantastic! These are one of our favorites. (See notes in section below on preparing eggplant).</p><hr />
+
+<p>Other great veg to ferment include turnips, <a href='beets.html'>beets</a>, parsnips, rutabaga, celery root, parsley root, and burdock.</p><hr />
<h3 id='vegetables'>Notes on specific vegetables</h3>
-<p><b> <a href='beets.html'>Beets</a></b>. Beets are delicious, but have a very violent fermentation, due to the presence of sugar. The jar will ooze and spit, so be sure to place a plate under it. Beets with salt will develop a thick syrup that not everyone may enjoy, in that case it may be better to use brine.</p>
-<p><b> <a href='eggplants.html'>Eggplants</a></b>. Remove the skin. The skin doesn't soften much, and it is difficult to chew. It's also necessary to massage the salt into the cut eggplants beforehand to draw out the water, doing this will make them less bitter and they'll absorb the brine better. Eggplants don't keep as long as other veg; they'll get too acidic after 6 months.</p>
-<p><b> <a href='small_heirloom_tomatoes.html'>Tomatoes</a></b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long.</p>
-<p><b> <a href='garlic.html'>Garlic</a></b>. Best to use up early summer garlic for the best flavor.</p>
-<p><b> <a href='zucchini.html'>Zucchini</a></b>. Pick end of season zucchini, they'll keep longer.</p>
-<p><b> <a href='peppers.html'>Bell peppers</a></b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine.</p>
-<p><b> <a href='cucumber.html'>Cucumbers</a></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. Pickle in 5 % brine.</p>
-<p><b> <a href='mushroom.html'>Mushrooms</a></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>
+<img src="../media/ingredients/beets.png" class='detail' loading='lazy'>
+<p><b> <a href='beets.html'>Beets</a></b>. Beets are delicious, but have a very violent fermentation, due to the presence of sugar. The jar will ooze and spit, so be sure to place a plate under it. Beets with salt will develop a thick syrup that not everyone may enjoy, in that case it may be better to use brine.</p><hr />
+
+<img src="../media/ingredients/eggplant.png" class='detail' loading='lazy'>
+<p><b> <a href='eggplants.html'>Eggplants</a></b>. Remove the skin. The skin doesn't soften much, and it is difficult to chew. It's also necessary to massage the salt into the cut eggplants beforehand to draw out the water, doing this will make them less bitter and they'll absorb the brine better. Eggplants don't keep as long as other veg; they'll get too acidic after 6 months.</p><hr />
+
+<img src="../media/ingredients/small_heirloom_tomatoes.png" class='detail' loading='lazy'>
+<p><b> <a href='small_heirloom_tomatoes.html'>Tomatoes</a></b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long. Process in 2% Brine (1 litre of water and 20 grams of salt). Delicious with basil, garlic, mustard seeds and chili flakes.</p><hr />
+
+<img src="../media/ingredients/garlic.png" class='detail' loading='lazy'>
+<p><b> <a href='garlic.html'>Garlic</a></b>. Best to use up early summer garlic for the best flavor. Lacto-fermenting garlic in brine mellows the pungency of the garlic. It's possible to use fermented garlic for nearly all of the same applications as raw garlic in a recipe.</p><hr />
+
+<img src="../media/ingredients/zucchini.png" class='detail' loading='lazy'>
+<p><b> <a href='zucchini.html'>Zucchini</a></b>. Pick end of season zucchini, they'll keep longer. It isn't necessary to peel the zucchini. It's possible to pick it in chunks, or shredded to make a <a href='https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/acto-fermented-dilled-zucchini-relish/' target='_blank'>relish</a>.</p><hr />
+
+<img src="../media/ingredients/peppers.png" class='detail' loading='lazy'>
+<p><b> <a href='peppers.html'>Bell peppers</a></b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine. Use peppers that appear hydrated, and that aren't damaged or wrinkled. Don't use peppers that are overly sanitized (triple-washed that come in bags), they may not pickle well. </p><hr />
+
+<img src="../media/ingredients/cucumber.png" class='detail' loading='lazy'>
+<p><b> <a href='cucumber.html'>Cucumbers</a></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. Pickle in 5 % brine.</p><hr />
+
+<img src="../media/ingredients/mushroom.png" class='detail' loading='lazy'>
+<p><b> <a href='mushroom.html'>Mushrooms</a></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><hr />
<img src="../media/pages/lactofermentation/lacto.jpg" alt='indian style carrots' loading='lazy'>
