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Yeah, when the house is warm (I think it was around 28C), the fermentation happens fast! Good call on the bowl- I would anticipate overflow for sure. I find green beans get a little "woody" almost but that may be the variety. Probably a french filet type green bean would be tender enough to not...

Yes, me too on the hot sauce and Kim chi. It’s so good and easy, and you can customize the heat for your family.

I usually ferment carrot sticks, yellow snap beans (I find they are more tender than the green), garlic cloves, sometimes radishes. It's a quick ferment, usually 5-6 days at summer temps. They keep a really long time in the fridge without any decline in quality. I use a 2-2.5% brine, with fresh...

I have fermented snap beans for years now. Let me know if you need any help. They are a big hit with us, and so easy to do.

I haven’t seen those so I will go look him up! Thank you.

Are you in Alberta too?

Can I ask what makes sugar beans unique? I’m not familiar with the type. ☺️

Hi everyone, I am a small-scale seed collector (just for my own use, for now) but I would like to have enough volume to sell/share in the future. I think landrace plants are going to be key to producing food in backyards as the climate changes and I would like to be able to contribute to that. I...