commit: bf256bbdcef0e6e6fbce645b3ad0a486966111ee
parent c04847591ba6773571c0f59c2ee79a58138b01e7
Author: rekkabell <rekkabell@gmail.com>
Date: Sun, 24 Mar 2024 12:15:05 -0700
*
Diffstat:
2 files changed, 6 insertions(+), 2 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -86,7 +86,9 @@
<h3 id='brine'>Brine</h3>
-<p>When fermenting vegetables in brine, a ratio of salt of approximately <b>30 g per liter of water</b>, or 2-3% salt 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. Refer to the table below for the amount of salt necessary per water. <b>Note</b>. For starting out, a ratio of </p>
+<p>When fermenting vegetables in brine, a basic ratio of salt for 1% salinity is of approximately <b>30 g per liter of water</b>, or 10 g salt per kg of vegetable/water 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. Refer to the table below for the amount of salt necessary per water.</p>
+
+ il faut 1 % de sel par rapport au total eau + légumes, c’est à dire 10 gramme de sel par kilo de légumes+eau.
<table class='col' border='1'>
<tr>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -86,7 +86,9 @@
<h3 id='brine'>Brine</h3>
-<p>When fermenting vegetables in brine, a ratio of salt of approximately <b>30 g per liter of water</b>, or 2-3% salt 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. Refer to the table below for the amount of salt necessary per water. <b>Note</b>. For starting out, a ratio of </p>
+<p>When fermenting vegetables in brine, a basic ratio of salt for 1% salinity is of approximately <b>30 g per liter of water</b>, or 10 g salt per kg of vegetable/water 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. Refer to the table below for the amount of salt necessary per water.</p>
+
+ il faut 1 % de sel par rapport au total eau + légumes, c’est à dire 10 gramme de sel par kilo de légumes+eau.
<table class='col' border='1'>
<tr>
