commit: bbf27995323cf5e47410cee0ae453a3280a52810
parent c0ff59e9461412778d0feef84aee17f0eacc412e
Author: rekkabell <rekkabell@gmail.com>
Date: Wed, 27 Oct 2021 08:42:59 -0700
*
Diffstat:
3 files changed, 29 insertions(+), 7 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml
@@ -4,7 +4,7 @@
<title>Grimgrains</title>
<link>https://grimgrains.com/</link>
<description>Grimgrains — a plantbased cooking blog</description>
-<lastBuildDate>Sat, 23 Oct 2021 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Wed, 27 Oct 2021 00:00:00 +0900</lastBuildDate>
<image>
<url>https://grimgrains.com/media/services/rss.jpg</url>
<title>Grimgrains — a plantbased cooking blog</title>
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -62,7 +62,7 @@
<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>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>When pulling water out of the vegetables using the <a href="#methods">dry-salt method</a>, we recommend <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. 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>
@@ -86,6 +86,7 @@
<td>US cups</td>
<td>1 cup</td>
<td>2 cups</td>
+ <td>3 1/4 cups</td>
<td>4 cups</td>
<td>8 cups</td>
<td>16 cups</td>
@@ -94,6 +95,7 @@
<td>Metric</td>
<td>236 ml</td>
<td>473 ml</td>
+ <td>750 ml</td>
<td>946 ml</td>
<td>1.89 l</td>
<td>3.78 l</td>
@@ -106,6 +108,7 @@
<td>1 %</td>
<td>2 g</td>
<td>5 g</td>
+ <td>7 g</td>
<td>9 g</td>
<td>19 g</td>
<td>38 g</td>
@@ -114,6 +117,7 @@
<td>2 %</td>
<td>5 g</td>
<td>9 g</td>
+ <td>15 g</td>
<td>19 g</td>
<td>38 g</td>
<td>76 g</td>
@@ -122,6 +126,7 @@
<td>2.5 %</td>
<td>6 g</td>
<td>12 g</td>
+ <td>19 g</td>
<td>24 g</td>
<td>47 g</td>
<td>94 g</td>
@@ -130,6 +135,7 @@
<td>3 %</td>
<td>7 g</td>
<td>14 g</td>
+ <td>22 g</td>
<td>28 g</td>
<td>57 g</td>
<td>113 g</td>
@@ -138,6 +144,7 @@
<td>3.5 %</td>
<td>8 g</td>
<td>17 g</td>
+ <td>26 g</td>
<td>33 g</td>
<td>66 g</td>
<td>132 g</td>
@@ -146,6 +153,7 @@
<td>4 %</td>
<td>9 g</td>
<td>19 g</td>
+ <td>30 g</td>
<td>38 g</td>
<td>76 g</td>
<td>151 g</td>
@@ -154,6 +162,7 @@
<td>5 %</td>
<td>12 g</td>
<td>24 g</td>
+ <td>37 g</td>
<td>47 g</td>
<td>94 g</td>
<td>189 g</td>
@@ -162,6 +171,7 @@
<td>10 %</td>
<td>24 g</td>
<td>47 g</td>
+ <td>75 g</td>
<td>94 g</td>
<td>189 g</td>
<td>378 g</td>
@@ -170,13 +180,14 @@
<td>20 %</td>
<td>47 g</td>
<td>94 g</td>
+ <td>150 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>
+<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>. I appended the 750 ml (3 1/4 cups) row to this table, because it is a common size. Note that this is approximate. All salt weighs differently so it's necessary to experiment.</p>
<h3 id='sterilize'>Sterilization</h3>
@@ -192,7 +203,7 @@
<h3 id='bad'>Signs of a bad fermentation</h3>
-<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. As long as the mold is white it is not harmful. A sour smell is fine, but there's a big different between sour and putrid, trust your nose.</p>
+<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. As long as the mold is white it is not harmful. A sour smell is fine, but there's a big difference between sour and putrid, trust your nose.</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>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -62,7 +62,7 @@
<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>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>When pulling water out of the vegetables using the <a href="#methods">dry-salt method</a>, we recommend <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. 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>
@@ -86,6 +86,7 @@
<td>US cups</td>
<td>1 cup</td>
<td>2 cups</td>
+ <td>3 1/4 cups</td>
<td>4 cups</td>
<td>8 cups</td>
<td>16 cups</td>
@@ -94,6 +95,7 @@
<td>Metric</td>
<td>236 ml</td>
<td>473 ml</td>
+ <td>750 ml</td>
<td>946 ml</td>
<td>1.89 l</td>
<td>3.78 l</td>
@@ -106,6 +108,7 @@
<td>1 %</td>
<td>2 g</td>
<td>5 g</td>
+ <td>7 g</td>
<td>9 g</td>
<td>19 g</td>
<td>38 g</td>
@@ -114,6 +117,7 @@
<td>2 %</td>
<td>5 g</td>
<td>9 g</td>
+ <td>15 g</td>
<td>19 g</td>
<td>38 g</td>
<td>76 g</td>
@@ -122,6 +126,7 @@
<td>2.5 %</td>
<td>6 g</td>
<td>12 g</td>
+ <td>19 g</td>
<td>24 g</td>
<td>47 g</td>
<td>94 g</td>
@@ -130,6 +135,7 @@
<td>3 %</td>
<td>7 g</td>
<td>14 g</td>
+ <td>22 g</td>
<td>28 g</td>
<td>57 g</td>
<td>113 g</td>
@@ -138,6 +144,7 @@
<td>3.5 %</td>
<td>8 g</td>
<td>17 g</td>
+ <td>26 g</td>
<td>33 g</td>
<td>66 g</td>
<td>132 g</td>
@@ -146,6 +153,7 @@
<td>4 %</td>
<td>9 g</td>
<td>19 g</td>
+ <td>30 g</td>
<td>38 g</td>
<td>76 g</td>
<td>151 g</td>
@@ -154,6 +162,7 @@
<td>5 %</td>
<td>12 g</td>
<td>24 g</td>
+ <td>37 g</td>
<td>47 g</td>
<td>94 g</td>
<td>189 g</td>
@@ -162,6 +171,7 @@
<td>10 %</td>
<td>24 g</td>
<td>47 g</td>
+ <td>75 g</td>
<td>94 g</td>
<td>189 g</td>
<td>378 g</td>
@@ -170,13 +180,14 @@
<td>20 %</td>
<td>47 g</td>
<td>94 g</td>
+ <td>150 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>
+<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>. I appended the 750 ml (3 1/4 cups) row to this table, because it is a common size. Note that this is approximate. All salt weighs differently so it's necessary to experiment.</p>
<h3 id='sterilize'>Sterilization</h3>
@@ -192,7 +203,7 @@
<h3 id='bad'>Signs of a bad fermentation</h3>
-<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. As long as the mold is white it is not harmful. A sour smell is fine, but there's a big different between sour and putrid, trust your nose.</p>
+<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. As long as the mold is white it is not harmful. A sour smell is fine, but there's a big difference between sour and putrid, trust your nose.</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>
