Fermenting Green Beans

[Guest guest]

As far as I know, I have only seen recipes for fermented beans done in a

base of VINEGAR.

Therese

[Guest guest]

Does everyone parboil green beans before fermenting? Is it a good idea?

So far, I have only fermented green beans as part of a large vegetable mix,

kimchi style. I did parboil and they are very good in there. I was wanting to

make a cauliflower/cabbage/green bean mix and have a handful green beans

available that I won't parboil if it's not necessary.

In dilly beans, for example, where it's basically all beans, do you cook first

at all?

Thank you,

Millie

[Guest guest]

I tried green beans both ways. When I praboiled, I did it a little too long

and didn't like the texture (not mushy, but too soft). When I did it raw, I

didn't like the texture either (a little too rough/hairy). In both cases I

wish I had let it ferment longer. I can't remember for sure, but I think I

did 4-5 days. In general, my family liked the raw best. If I parboil

again, I will watch it very carefully and do more of blanch.

The Dilly Beans I've had were cooked first. Very good!, but I didn't make

them personally.

That sounds like an interesting mix you're considering. Please let us know

how it turns out.

Best,

Lynn

On Tue, Feb 8, 2011 at 12:15 PM, Moozy <moozy21@...> wrote:

>

>

> Does everyone parboil green beans before fermenting? Is it a good idea?

>

> So far, I have only fermented green beans as part of a large vegetable mix,

> kimchi style. I did parboil and they are very good in there. I was wanting

> to make a cauliflower/cabbage/green bean mix and have a handful green beans

> available that I won't parboil if it's not necessary.

>

> In dilly beans, for example, where it's basically all beans, do you cook

> first at all?

>

> Thank you,

> Millie

>

>

>

--

Michel and Lynn Therrien

626 Temple Road

Latrobe, PA 15650