Add sidenotes for unfamiliar foods

translations/english/2.html

@@ -63,11 +63,11 @@ <h3 id="2">Two</h3>
 One can additionally add,
 depending on taste and inspiration, any other locally available herb.  
 Notably, I've used rosemary
-(in the Egyptian <a target="_blank" href="https://en.wikipedia.org/wiki/Torshi">&ldquo;torchi&rdquo;</a> of turnips and carrots),
-fennel, juniper berries (as for sauerkraut).
+(in the Egyptian torchi<label for="sn-torchi" class="margin-toggle sidenote-number"></label> <input type="checkbox" id="sn-torchi" class="margin-toggle"/> <span class="sidenote"><a target="_blank" href="https://en.wikipedia.org/wiki/Torshi">Torshi</a> is a dish of pickled vegetables common in Balkan and Middle Eastern countries.</span> fennel, juniper berries (as for sauerkraut).
 In addition, in water Kimchis, one usually infuses onion,  
 and onion or leek greens,  
 cut into cylinders about 10 cm in length,
+of turnips and carrots),
 split longitudinally with a knife so the flavor
 of the herb better penetrates the surrounding water.
 Also, you can add some fresh or dried whole peppers to the jar,

translations/english/7.html

@@ -58,7 +58,7 @@ <h3 id="7">Seven</h3>
 the Japanese preparation apples-carrots-onions,
 I made a good number of &ldquo;sweet Kimchi&rdquo; with mixtures of fruit
 and all sorts of vegetables&mdash;including carrots, turnips, red cabbage,
-celery root, <a target="_blank" href="https://en.wikipedia.org/wiki/Kohlrabi">kohlrabi</a> &hellip;
+celery root, kohlrabi<label for="sn-kohlrabi" class="margin-toggle sidenote-number"></label> <input type="checkbox" id="sn-kohlrabi" class="margin-toggle"/> <span class="sidenote">A &ldquo;German turnip&rdquo;</span> &hellip;
 The onion is in any case a particularly fortuitous ingredient,
 giving the preparation a cachet not replicable with any other vegetable.
 One can add any aromatic of one&rsquo;s choice,