At the two week mark the chilled fermented cherry tomatoes with garlic and basil are becoming a personal favourite. I may just put another batch on tomorrow, because I LOVE them. They are very refreshing and so very pretty to look at. By the way, the recipe I used said that it is important to use firm cherry tomatoes for fermenting, since they soften up in the brine. I used a 5% salt brine, with 12g of sea salt for each cup of water-- and it is just right for my taste. The white that you see floating over the tomatoes is a piece of plastic that I cut from the bottom of a yogurt container, to keep them submerged.I got brave and tried putting up a jar of cherry tomatoes with basil to ferment. It sounds like they can get quite fizzy too, turning in to little fermented flavour bombs.
I haven’t done green beans yet - sounds great!- but have done some other things. You can make pickles by lactof-ermentation, here’s a site that has good explanation of the process.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.
My fermenting has not been very scientific, and I have not followed any recipes specifically. Mostly I have been using the online brine calculator to estimate how much sea salt to add to the water, and this varies depending on which vegetable your are fermenting. I do place a sticker on each vessel to indicate how much salt I used, and with the yellow snap bean ferment it was 13g of sea salt dissolved in 2 cups of water (13g being about 2 tablespoons give or take, depending on the size of the salt crystals). We grow a LOT of garlic, so I often add a few cloves to each jar. I think you can add almost any herb for flavour; dill and beans seem to compliment each other.Love the beans! Would love your recipe!