commit: d38f88d2af58df5d0c06c433c56ebbbdc0cf2955
parent 80bc747983cfc5327607a7ee87b0cf9add407441
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 23 Feb 2023 11:08:16 -0800
*
Diffstat:
2 files changed, 4 insertions(+), 2 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -20,6 +20,7 @@
<ul class="col2">
<li><a href="#methods">Fermenting methods</a></li>
+ <li><a href="#temp">Temperature</a></li>
<li><a href="#salt">Salt</a></li>
<li><a href="#water">Water</a></li>
<li><a href="#brine">Brine</a></li>
@@ -55,7 +56,7 @@
<p>After the first week, it's possible to move the jar off the counter (but not in a refrigerated space) to continue to ferment for <b>2-3 more weeks</b>. After this time it's possible to eat it, or to keep it for long-term storage.</p>
-<h3 id='temperature'>Temperature</h3>
+<h3 id='temp'>Temperature</h3>
<p>An ambient temperature of 18º to 22º C (65-72°F) is ideal for starting fermentation since this is the optimum temperature range for the growth and metabolism of good bacteria.</p>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -20,6 +20,7 @@
<ul class="col2">
<li><a href="#methods">Fermenting methods</a></li>
+ <li><a href="#temp">Temperature</a></li>
<li><a href="#salt">Salt</a></li>
<li><a href="#water">Water</a></li>
<li><a href="#brine">Brine</a></li>
@@ -55,7 +56,7 @@
<p>After the first week, it's possible to move the jar off the counter (but not in a refrigerated space) to continue to ferment for <b>2-3 more weeks</b>. After this time it's possible to eat it, or to keep it for long-term storage.</p>
-<h3 id='temperature'>Temperature</h3>
+<h3 id='temp'>Temperature</h3>
<p>An ambient temperature of 18º to 22º C (65-72°F) is ideal for starting fermentation since this is the optimum temperature range for the growth and metabolism of good bacteria.</p>
