Re: Question fermented green beans

[Guest guest]

How do they smell?

What type of salt did you use?

Sharon

On Fri, Aug 15, 2008 at 10:40 AM, <noahsarkabc@...> wrote:

> I used green beans instead of cukes in Katz recipe- I did add some

> grape leaves for crispness, garlic and dill. It had been in a few days

> 5 or so- and I saw a film on the top- I couldn't fit a spoon between my

> weight and the rim of the crock, so I removed the weight- which rather

> redistributed the scum though I skimmed off what I could. Now, I

> should have checked them way early this week, but we have out of town

> company and I forgot until today. I have not disturbed it much except

> to move it out of the cabinet- but it looks like some of the beans

> (They are still under the solution)- have a scum on them (things look

> not quite fuzzy through hte glass, but slimy I guess is the word)

>

> Did I ruin them? Is this because i fermented too long? Is this

> because of the film getting kind of mixed back in? suggestions?

>

>

>

>

>

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[Guest guest]

I used sea salt. They smelled about right to me- or at least similar

to my fermented KT- that vinegary kind of smell....

>

> How do they smell?

> What type of salt did you use?

> Sharon

>

>