commit: f228f07d7d06acd3f8600ac5c1eb847ed380bf13
parent 7fdecef631ea6f079be44dd26a9d9b3752f5522a
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 23 Feb 2023 10:56:34 -0800
*
Diffstat:
3 files changed, 29 insertions(+), 13 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>Wed, 15 Feb 2023 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Thu, 23 Feb 2023 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
@@ -2,7 +2,7 @@
<img src="../media/pages/lactofermentation/pickles3.jpg" alt='our pickle collection' loading='lazy'>
-<p>Lacto-fermentation is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables.</p>
+<p>Lacto-fermentation(Lactic acid fermentation) is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables. (Other bacteria which produce lactic acid include: leuconostoc mesenteroides, pediococcus cerevisiae, streptococcus lactis, and bifidobacterium bifidus.)</p>
<p>When microbial activity occurs, lactic acid is secreted, as well as CO<sub>2</sub> and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Over time, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature.</p>
@@ -11,7 +11,7 @@
<h3>General 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>: Keeping air out is essential to a good fermentation.</li>
+ <li><b>Don't open jars for 3-4 weeks</b>: Keeping air out is essential to a good fermentation.</li>
<li><b>Don't eyeball it</b>: Weigh everything in the beginning, follow recipes exactly to get a feel for how many vegetables can fit in a jar.</li>
<li><b>Ferment in the fall</b>: Ones fermented in the fall will be more successful than in the summer. Winter veg stay firmer than summer veg.</li>
</ul>
@@ -43,15 +43,23 @@
<h3 id='methods'>Fermenting methods</h3>
-<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be grated or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water like carrots, and beets. If the vegetable isn't fresh there may not be enough water to pull, then it is necessary to add salted water in order to completely immerse the vegetables. <b>Note</b>. Once fermentation starts the water level may appear lower, this is because the grated/sliced vegetables expand, concealing the water still inside the jar.</p>
+<p>Salting provides a good environment for lactic acid bacteria to grow while imparting the acid flavor to the vegetable. Generally, yeast, bacteria, and molds do not grow in saturated salt solution at 26.5% sodium chloride at room temperature.</p>
-<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. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method.</p>
+<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be grated or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. The salt extracts the juice from the vegetable and creates the brine. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water like carrots, and beets. If the vegetable isn't fresh there may not be enough water to pull, then it is necessary to add salted water in order to completely immerse the vegetables. <b>Note</b>. Once fermentation starts the water level may appear lower, this is because the grated/sliced vegetables expand, concealing the water still inside the jar.</p>
+
+<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine (a 15 to 20% salt solution). The brine consists of pickling salt dissolved in water. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method. A strong brine solution will draw sugar and water out of the vegetable, which decreases the overall salt concentration.</p>
<p>In both cases, the brine prevents exposure to oxygen, creating the perfect environment for lacto-fermentation.</p>
-<p>To start a fermentation, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. After a few days, the air will start getting pushed out by the fermentation gases. The jar may start fizzing, or spitting (depending on the veg or if you overfilled the jar).</p>
+<p>To start a fermentation, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. >After a few days, the air will start getting pushed out by the fermentation gases. Place a plate under your jars. The jar may start fizzing, or spitting (depending on the veg or if you overfilled the jar).</p>
+
+<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>
+
+<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>
-<p>After the first week, move the jar 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>
+<p>Lower ambient temperatures will slow fermentation, and high temperatures will accelerate it, keep this in mind when starting fermentations.</p>
<h3 id='salt'>Salt</h3>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -2,7 +2,7 @@
<img src="../media/pages/lactofermentation/pickles3.jpg" alt='our pickle collection' loading='lazy'>
-<p>Lacto-fermentation is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables.</p>
+<p>Lacto-fermentation(Lactic acid fermentation) is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables. (Other bacteria which produce lactic acid include: leuconostoc mesenteroides, pediococcus cerevisiae, streptococcus lactis, and bifidobacterium bifidus.)</p>
<p>When microbial activity occurs, lactic acid is secreted, as well as CO<sub>2</sub> and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Over time, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature.</p>
@@ -11,7 +11,7 @@
<h3>General 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>: Keeping air out is essential to a good fermentation.</li>
+ <li><b>Don't open jars for 3-4 weeks</b>: Keeping air out is essential to a good fermentation.</li>
<li><b>Don't eyeball it</b>: Weigh everything in the beginning, follow recipes exactly to get a feel for how many vegetables can fit in a jar.</li>
<li><b>Ferment in the fall</b>: Ones fermented in the fall will be more successful than in the summer. Winter veg stay firmer than summer veg.</li>
</ul>
@@ -43,15 +43,23 @@
<h3 id='methods'>Fermenting methods</h3>
-<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be grated or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water like carrots, and beets. If the vegetable isn't fresh there may not be enough water to pull, then it is necessary to add salted water in order to completely immerse the vegetables. <b>Note</b>. Once fermentation starts the water level may appear lower, this is because the grated/sliced vegetables expand, concealing the water still inside the jar.</p>
+<p>Salting provides a good environment for lactic acid bacteria to grow while imparting the acid flavor to the vegetable. Generally, yeast, bacteria, and molds do not grow in saturated salt solution at 26.5% sodium chloride at room temperature.</p>
-<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. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method.</p>
+<p><b>Dry-salt method</b>. The dry-salting method requires that vegetables be grated or shredded, for only with lots of surface area exposed can the salt pull water out of the vegetables. The salt extracts the juice from the vegetable and creates the brine. It's necessary to massage the vegetables and salt mix with your hands to help draw out the water. Compressing them in the jar will further remove more water, and eliminate air pockets between vegetables. This method is ideal for vegetables that contain lots of water like carrots, and beets. If the vegetable isn't fresh there may not be enough water to pull, then it is necessary to add salted water in order to completely immerse the vegetables. <b>Note</b>. Once fermentation starts the water level may appear lower, this is because the grated/sliced vegetables expand, concealing the water still inside the jar.</p>
+
+<p><b>Brine method</b>. The brine method requires that the chopped vegetables be submerged in brine (a 15 to 20% salt solution). The brine consists of pickling salt dissolved in water. This method is ideal for vegetables with less water content (ex: cauliflower, brussel sprouts, small white onions, etc) or those cut in large chunks (ex: large carrot chunks instead of julienned carrots). The brine ought to be cold, not warm (only exception is with cucumbers). Veg in brine may soften more than those processed using the dry-salt method. A strong brine solution will draw sugar and water out of the vegetable, which decreases the overall salt concentration.</p>
<p>In both cases, the brine prevents exposure to oxygen, creating the perfect environment for lacto-fermentation.</p>
-<p>To start a fermentation, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. After a few days, the air will start getting pushed out by the fermentation gases. The jar may start fizzing, or spitting (depending on the veg or if you overfilled the jar).</p>
+<p>To start a fermentation, the vegetables and salt are put in jars and left to ferment on the counter for <b>7 days</b>. >After a few days, the air will start getting pushed out by the fermentation gases. Place a plate under your jars. The jar may start fizzing, or spitting (depending on the veg or if you overfilled the jar).</p>
+
+<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>
+
+<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>
-<p>After the first week, move the jar 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>
+<p>Lower ambient temperatures will slow fermentation, and high temperatures will accelerate it, keep this in mind when starting fermentations.</p>
<h3 id='salt'>Salt</h3>
