commit: be62d9a3d48928816bde3fc56e316c4746a9329a
parent 64556bbd89072608c56c5c79deb893f34b8f94c9
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 21 Oct 2021 12:52:58 -0700
*
Diffstat:
2 files changed, 16 insertions(+), 2 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -26,6 +26,7 @@
<li><a href="#brine">Brine</a></li>
<li><a href="#sterilize">Sterilization</a></li>
<li><a href="#botulism">Botulism</a></li>
+ <li><a href="#bad">Signs of a bad fermentation</a></li>
<li><a href="#nofridge">No fridge</a></li>
<li><a href="#shelflife">Shelf life</a></li>
<li><a href="#sunlight">Sunlight</a></li>
@@ -80,7 +81,13 @@
<p>Lacto-fermentation is generally safe because acidity is the enemy of botulism. The PH of the brine is low, therefore acidic, and so no pathogens can survive. If you have properly measured the salt, in relation to the quantity of vegetables, and followed directions to the letter (no air, non-iodized salt and non-chlorinated water) everything will be fine and the resulting product will be safe to eat.</p>
-<p>If a fermentation goes wrong, you'll be able to smell it. This makes accidentally eating a bad lacto-fermented product very unlikely.</p>
+<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. 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>Accidentally eating a bad lacto-fermented product very unlikely.</p>
<h3 id='nofridge'>No fridge</h3>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -26,6 +26,7 @@
<li><a href="#brine">Brine</a></li>
<li><a href="#sterilize">Sterilization</a></li>
<li><a href="#botulism">Botulism</a></li>
+ <li><a href="#bad">Signs of a bad fermentation</a></li>
<li><a href="#nofridge">No fridge</a></li>
<li><a href="#shelflife">Shelf life</a></li>
<li><a href="#sunlight">Sunlight</a></li>
@@ -80,7 +81,13 @@
<p>Lacto-fermentation is generally safe because acidity is the enemy of botulism. The PH of the brine is low, therefore acidic, and so no pathogens can survive. If you have properly measured the salt, in relation to the quantity of vegetables, and followed directions to the letter (no air, non-iodized salt and non-chlorinated water) everything will be fine and the resulting product will be safe to eat.</p>
-<p>If a fermentation goes wrong, you'll be able to smell it. This makes accidentally eating a bad lacto-fermented product very unlikely.</p>
+<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. 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>Accidentally eating a bad lacto-fermented product very unlikely.</p>
<h3 id='nofridge'>No fridge</h3>
