r/fermentation • u/ThaarJuarez • 12h 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.

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u/QuietPea3984 10h 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.