Branching Out
Deeply Rooted
We are looking to preserve some of the vegetables that we grow in our garden, and one of our goals for the summer is to master the art of fermenting green beans. Have you done this before, and do you have a recipe that you follow? Does fermenting work better with a larger volume of ferment-- or will small batches give comparable results? Finding a good balance of salt in the brine seems to be very important, and the temperature of the ferment seems to play an important role too. I am planning on using sea salt to ferment fresh snap beans in glass jars. I have one tall glass Weck jar, and also pint or quart jars fitted with silicone fermenting caps and 'pickle pebble' glass weights.