commit: f806193a3b23175ce4e05b4f7d6d45bf3e307a6f
parent f6a3c084f33d8e80002931a6dd9230e6369b52cf
Author: Devine Lu Linvega <aliceffekt@gmail.com>
Date: Wed, 20 Oct 2021 21:44:33 -0700
Update lactofermentation.htm
Diffstat:
1 file changed, 18 insertions(+), 27 deletions(-)
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -2,19 +2,19 @@
<img src="../media/pages/lactofermentation/pickles3.jpg" alt='our pickle collection' loading='lazy'>
-<p>Lacto-fermentation is a way to preserve vegetables with just salt and the bacterium (lactobacillus) already present on the vegetables. All vegetables can be fermented.</p>
+<p>Lacto-fermentation is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables. </p>
-<p>Microbial activity occurs which secrete lactic acid, co2 and a variety of enzymes. Lactic acid inhibits the growth of bad bacteria. 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>
+<p>When microbial activity occurs, lactic acid is secreted, as well as CO&b2; and a variety of enzymes. Lactic acid inhibits the growth of bad bacteria. 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>
<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 beginner tips</h3>
+<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> Keep air out is essential to a good fermentation.</li>
- <li><b>Don't eyeball it.</b> Weigh everything in the beggining, follow recipes exactly to get a feel for how many vegetables can fit in a jar.</li>
- <li><b>Use pickling salt.</b> Avoid salt with anti-caking agents or iodine.</li>
- <li><b>Ferment in the fall.</b> Ones fermented in the fall will be more successful than in the summer. Winter veg stay more firm than summer veg.</li>
+ <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>
+ <li><b>Don't eyeball it</b>: Weigh everything in the beggining, follow recipes exactly to get a feel for how many vegetables can fit in a jar.</li>
+ <li><b>Use pickling salt</b>: Avoid salt with anti-caking agents or iodine.</li>
+ <li><b>Ferment in the fall</b>: Ones fermented in the fall will be more successful than in the summer. Winter veg stay more firm than summer veg.</li>
</ul>
<h3>Table of Contents</h3>
@@ -36,27 +36,19 @@
<li><a href="#resources">Resources</a></li>
</ul>
-<h3 id='allveg'>Can you ferment all vegetables?</h3>
+<h3 id='allveg'>Can you ferment any vegetable?</h3>
-<p>The short answer is, yes, but also, will it be delicious? All vegetables behave differently to fermentation, some will get mushy, or gooey, or develop flavors that you may not enjoy.</p>
-
-<p>For instance, beets with salt become gooey with a thick syrup. We like it, but not everyone does. Some people may prefer beets in brine instead.</p>
-
-<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>
+<p>The short answer is, yes, but not all might be palatable or keep shape. Each vegetable reponds differently to fermentation. For instance, mushrooms tend to soften when lacto-fermented, and leafy greens will 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>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 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>
+<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='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>
+<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. Once you open a jar, you may store it in the refrigerator, but if you're careful not to use dirty utensils to retrieve the content of the jar, it shouldn't be necessary, see <a href="#openedjar">What to do when a jar is opened</a> for more information.</p>
<h3 id='sterilize'>Sterilization of jars</h3>
@@ -68,11 +60,11 @@
<p>We recommended <b>10 g of salt per kg of vegetables</b>.</p>
-<p>Salt essentially slows fermentation and enzyme activity and thereby prolongs preservation potential. Temperature also impacts upon the speed of fermentation (fermentation occurs faster in summer than winter). If we preserve vegetables with the goal of eating them much later, we add more salt, if the goal is to eat it as soon as it's ready, we use less.</p>
+<p>Salt essentially slows fermentation and enzyme activity and thereby prolongs the preservation potential. Temperature also impacts upon the speed of fermentation (fermentation occurs faster in summer than winter). If we preserve vegetables with the goal of eating them much later, we add more salt, if the goal is to eat it as soon as it's ready, we use less.</p>
<h3 id='water'>Water</h3>
-<p>Non-chlorinated water is ideal, because chlorine is antiseptic. Filter the water, or let it rest on the counter for a few hours to permit the chlorine to dissipate.</p>
+<p>Non-chlorinated water is ideal, because chlorine is antiseptic. Filter the water, or let it rest on the counter for a few hours to permit the chlorine to evaporate.</p>
<h3 id='brine'>Brine</h3>
@@ -90,7 +82,7 @@
<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>Which ever vessel you choose, it's important to remember that you have to allow for the jars to 'burp' out CO&b2;.</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>
@@ -102,7 +94,7 @@
<h3 id='openedjar'>What to do when a jar is opened</h3>
-<p>Once we open a jar we go through them fast, usually within a week, but they can last for months. It is necessary to take a few precautions:</p>
+<p>Once we open a jar we usually go through them within a week, but they could last for months. It is necessary to take a few precautions:</p>
<ul>
<li><b>Use clean tools.</b> Don't use a fork that's been in your mouth, and don't handle veg in the jar with your fingers</li>
@@ -150,4 +142,4 @@
</ul>
<p>See a mistake? <a href="https://github.com/hundredrabbits/Grimgrains" class="external" target="_blank">Make a pull request</a> on Github. Or contact us on <a href="https://twitter.com/hundredrabbits" class="external" target="_blank">twitter</a> or <a href="https://merveilles.town/@rek" class="external" target="_blank">mastodon</a>.</p>
-<p>Jump back to <a href="#overview">top</a>.</p>
-\ No newline at end of file
+<p>Jump back to <a href="#overview">top</a>.</p>
