Salty lactic fermented veggies

[Guest guest]

I am putting away green beans right now and thought we would try lactic

fermented green beans. In the recipe from " Keeping Foods Fresh ed by " it

says " It is preferable to soak the beans in water overnight to remove the salt

before cooking. I was thinking this may work for all those veggies that are a

little salty. Soak them in water.

Grace,

a Augustine

I wish you enough sun to keep your attitude bright.

I wish you enough rain to appreciate the sun more.

I wish you enough happiness to keep your spirit alive.

I wish you enough pain so that the smallest joys in life appear much bigger.

I wish you enough gain to satisfy your wanting.

I wish you enough loss to appreciate all that you possess.

I wish you enough ''Hello's " to get you through the final goodbye.

--anonymous

[Guest guest]

Wouldn't soaking or rinsing 'flush' away the benefits of the lacto-

fermented items?

Dedy

----- Original Message -----

From: " a Augustine " <pjaugustine@...>

< >

Sent: Saturday, August 10, 2002 5:18 PM

Subject: Salty lactic fermented veggies

> I am putting away green beans right now and thought we would try lactic

fermented green beans. In the recipe from " Keeping Foods Fresh ed by

" it says " It is preferable to soak the beans in water overnight to

remove the salt before cooking. I was thinking this may work for all those

veggies that are a little salty. Soak them in water.

>

> Grace,

> a Augustine

>

> I wish you enough sun to keep your attitude bright.

> I wish you enough rain to appreciate the sun more.

> I wish you enough happiness to keep your spirit alive.

> I wish you enough pain so that the smallest joys in life appear much

bigger.

> I wish you enough gain to satisfy your wanting.

> I wish you enough loss to appreciate all that you possess.

> I wish you enough ''Hello's " to get you through the final goodbye.

> --anonymous

>

>

>

>

[Guest guest]

At 05:30 PM 8/10/2002 +0100, you wrote:

> > I am putting away green beans right now and thought we would try lactic

>fermented green beans. In the recipe from " Keeping Foods Fresh ed by

> " it says " It is preferable to soak the beans in water overnight to

>remove the salt before cooking. I was thinking this may work for all those

>veggies that are a little salty. Soak them in water.

You can use less salt if you use whey too, or a little vinegar. Mine don't

come out very salty though, and I never rinse them. I put some fermented

green beans in a tomato-feta-olive oil-herb salad though and they were

great!

Heidi