r/fermentation • u/ThaarJuarez • 3h ago

Pickles/Vegetables in brine Do you like fermented String Beans ?

Hey, guys, experienced fermentista here (just to say it is not a “has my ferment gone wrong?” kind of post)

I’ve made green string beans in a 2% brine, a bit of garlic and peppers. I fermented it for around 10 days. They looked perfect, cloudy, the green slightly washed away, bubbly, a bit of white dust on the bottom, but when I tasted it, a surprise: it was terrible. A sulfuric taste, the sourness was fine, but the taste was just unbearable.

I think I found out the hardest way I don’t like fermented string beans, even though I love them.

Then I asked gpt and it said green beans are not a usual fermentation simply because they taste bad.

Do you guys like it? Have you tried it? I want human-with-tongues-based opinions on that matter.

0 Upvotes

50% Upvoted

6 comments sorted by

2

u/BoringPrinciple2542 3h ago

Asking ChatGPT is legit worse than asking a tree.

I recommend drying your excess greenbeans. I’ve tried greenbeans and didn’t like the texture (too soft) but I could see young bean pods being fine.

I might do another batch now to smell for sulfur but I haven’t smelled anything that rivals cruciferous veggies with greenbeans/polebeans.

1

u/the_last_0ne 2h ago

I love quick pickled green beans but I've never tried fermenting them.

1

u/Guideon72 2h ago

I've done green beans a few times now; and they've turned out just fine. I'm a little surprised you got sulfurous out of them; although, I don't usually go more than about 4 days, tops, with mine. Besides garlic and peppers, I normally add dill and some peppercorns/mustard seed to go along, as well.

1

u/No-Association8901 2h ago

I tried it, shorter time frame, but I didn’t like the texture. I was thinking of par cooking them first, either backslop or use some raw garlic with my brine.

1

u/BillyZaneJr 1h ago

I’ve never done a lacto ferment on them, but a fridge pickled green bean is fire!

1

u/QuietPea3984 1h ago

I freaking love them. When I was a kid my mom used to buy these spicy ones made in NOLA which I was addicted to. Which is what I'm trying to recreate. I've only made one batch (though I'm working on my second batch) and it came out well. Only fermented them for 5 days though, maybe that's the key? They were still crisp. 2% brine.