commit: dd65bfd0780da6511869fb35a0413e4f4aaf6a5d
parent ce0b35acc0d9d002de72b3deeb5542e896802857
Author: rekkabell <rekkabell@gmail.com>
Date: Wed, 20 Oct 2021 11:59:41 -0700
*
Diffstat:
2 files changed, 26 insertions(+), 4 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -8,7 +8,7 @@
<p>Preserving food by lacto-fermentation keeps vitamins intact, and in some vegetables, increases its nutritional value. Fermentation also improves the immune system, and digestibility of the food, making them easier for our systems to assimilate.</p>
-<h3>General begginner tips</h3>
+<h3>General beginner tips</h3>
<ul>
<li><b>Limit air space.</b> A half-filled jar is guaranteed failure.</li>
<li><b>Don't open jars for 3 weeks.</b> Keep air out is essential to a good fermentation.</li>
@@ -22,6 +22,7 @@
<ul class="col2">
<li><a href="#allveg">Can you ferment all vegetables?</a></li>
<li><a href="#botulism">Botulism</a></li>
+ <li><a href="#nofridge">No fridge</a></li>
<li><a href="#sterilize">Sterilization of jars</a></li>
<li><a href="#salt">Salt</a></li>
<li><a href="#water">Water</a></li>
@@ -43,12 +44,20 @@
<p>Mushrooms tend to turn to mush when lacto-fermented, all behave differently. We think it is better to dry mushrooms instead. Plus, some mushrooms 'problem compounds' that might cause gastro-intestinal issues.</p>
+<p>Leafy veg won't fair very well, they'll disintegrate.</p>
+
<h3 id='botulism'>Botulism?</h3>
<p>Lacto-fermentation is very safe because acidity is the enemy of botulism. The PH of the mixture is so low (below 5), so acidic, that no pathogens can survive. If you measured enough salt for the quantity of vegetables you've got, and that you've followed all directions to the letter (no air, non-iodized salt and non-chlorinated water) everything will be fine and the resulting product will be perfectly safe to eat.</p>
<p>If ever a fermentation goes wrong, you'll smell it, and it'll be easy to spot. This makes accidentally eating a bad lacto-fermented product very difficult.</p>
+<h3 id='nofridge'>No fridge</h3>
+
+<p>The jars are shelf-stable, you don't need to put them in the refrigerator. For long-term preservation, find a cool place away from light and heat. This is usually enough.</p>
+
+<p>Once you open a jar, it's possible to store in the fridge but if you're careful with how you handle the food and the jar it'll be fine outside too, see <a href="#openedjar">What to do when a jar is opened</a> for more information.</p>
+
<h3 id='sterilize'>Sterilization of jars</h3>
<p>Clean your jars with warm soapy water, no need to sterilize them beforehand.</p>
@@ -75,13 +84,15 @@
<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine. The brine consists of pickling salt dissolved in water.</p>
+<p>In both cases, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. Then, moved to a cool place to continue to ferment for <b>2 more weeks</b>. After this time it's possible to eat it, or to keep it for long-term storage.</p>
+
<img src="../media/pages/lactofermentation/lacto2.jpg" alt='cauliflower and red onion in spring top jar' loading='lazy'>
<h3 id='jars'>What kind of jar to use</h3>
<p>Which ever vessel you choose, it's important to remember that you have to allow for the jars to 'burp' out co2.</p>
-<p><b>Spring-top jars.</b> Our favorite jar type is the spring-top variety with the rubber seal and metal fastenings. If under pressure, the jar will 'burp' itself without letting air inside. It is a simple, no-fuss option.</p>
+<p><b>Spring-top jars.</b> (See above image) Our favorite jar type is the spring-top variety with the rubber seal and metal fastenings. If under pressure, the jar will 'burp' itself without letting air inside. It is a simple, no-fuss option.</p>
<p><b>Jars with an air-lock</b>. A regular jar topped with a lid and air-lock is a good option. The air-lock permits the air inside to escape while prevent outside air to enter.</p>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -8,7 +8,7 @@
<p>Preserving food by lacto-fermentation keeps vitamins intact, and in some vegetables, increases its nutritional value. Fermentation also improves the immune system, and digestibility of the food, making them easier for our systems to assimilate.</p>
-<h3>General begginner tips</h3>
+<h3>General beginner tips</h3>
<ul>
<li><b>Limit air space.</b> A half-filled jar is guaranteed failure.</li>
<li><b>Don't open jars for 3 weeks.</b> Keep air out is essential to a good fermentation.</li>
@@ -22,6 +22,7 @@
<ul class="col2">
<li><a href="#allveg">Can you ferment all vegetables?</a></li>
<li><a href="#botulism">Botulism</a></li>
+ <li><a href="#nofridge">No fridge</a></li>
<li><a href="#sterilize">Sterilization of jars</a></li>
<li><a href="#salt">Salt</a></li>
<li><a href="#water">Water</a></li>
@@ -43,12 +44,20 @@
<p>Mushrooms tend to turn to mush when lacto-fermented, all behave differently. We think it is better to dry mushrooms instead. Plus, some mushrooms 'problem compounds' that might cause gastro-intestinal issues.</p>
+<p>Leafy veg won't fair very well, they'll disintegrate.</p>
+
<h3 id='botulism'>Botulism?</h3>
<p>Lacto-fermentation is very safe because acidity is the enemy of botulism. The PH of the mixture is so low (below 5), so acidic, that no pathogens can survive. If you measured enough salt for the quantity of vegetables you've got, and that you've followed all directions to the letter (no air, non-iodized salt and non-chlorinated water) everything will be fine and the resulting product will be perfectly safe to eat.</p>
<p>If ever a fermentation goes wrong, you'll smell it, and it'll be easy to spot. This makes accidentally eating a bad lacto-fermented product very difficult.</p>
+<h3 id='nofridge'>No fridge</h3>
+
+<p>The jars are shelf-stable, you don't need to put them in the refrigerator. For long-term preservation, find a cool place away from light and heat. This is usually enough.</p>
+
+<p>Once you open a jar, it's possible to store in the fridge but if you're careful with how you handle the food and the jar it'll be fine outside too, see <a href="#openedjar">What to do when a jar is opened</a> for more information.</p>
+
<h3 id='sterilize'>Sterilization of jars</h3>
<p>Clean your jars with warm soapy water, no need to sterilize them beforehand.</p>
@@ -75,13 +84,15 @@
<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine. The brine consists of pickling salt dissolved in water.</p>
+<p>In both cases, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. Then, moved to a cool place to continue to ferment for <b>2 more weeks</b>. After this time it's possible to eat it, or to keep it for long-term storage.</p>
+
<img src="../media/pages/lactofermentation/lacto2.jpg" alt='cauliflower and red onion in spring top jar' loading='lazy'>
<h3 id='jars'>What kind of jar to use</h3>
<p>Which ever vessel you choose, it's important to remember that you have to allow for the jars to 'burp' out co2.</p>
-<p><b>Spring-top jars.</b> Our favorite jar type is the spring-top variety with the rubber seal and metal fastenings. If under pressure, the jar will 'burp' itself without letting air inside. It is a simple, no-fuss option.</p>
+<p><b>Spring-top jars.</b> (See above image) Our favorite jar type is the spring-top variety with the rubber seal and metal fastenings. If under pressure, the jar will 'burp' itself without letting air inside. It is a simple, no-fuss option.</p>
<p><b>Jars with an air-lock</b>. A regular jar topped with a lid and air-lock is a good option. The air-lock permits the air inside to escape while prevent outside air to enter.</p>
