Question about fermenting veggies?

[rhesp1212]

Not sure if this is the right place to post this or not, but I am attempting to ferment some green beans for the very first time (and my first ferment).

From what i have read online, some vegetables are ready to eat within 3 days and others take 2 weeks. What causes something like green beans to ferment in those two totally different time tables?? Does leaving the container open make it ferment faster than an air tight seal?

I left the green beans whole (with the ends snapped off) instead of chopping them into smaller pieces. Would they ferment faster chopped up smaller?

Thanks for helping a newbie fermenter out!!!
Valerie

[FairyRae]

I think part of it really depends on how *you* like them. I think they'll have the good buggie benefits after a few days, but might not be as sour as some would like. In my mind it would be more of a flavor/taste issue. I'd recommend testing them each day (eating a little) and then popping them in the fridge when they are flavored to your liking...

[rhesp1212]

Okay, that makes sense. This is all so new to me, but I'm excited about it! I think it might take a little longer in our house as we don't keep it very warm during the winter. We usually keep it around 66 degrees, and I read somewhere that 70 or more is better. I did wrap a towel around it last night to help keep them warm!!

[FairyRae]

Yay! How exciting! There is nothing like making your own fermented veggies. Please share how they come out--I've never had fermented green beans!

[tanyalynn]

There's a really helpful thread, let me find it...

http://mothering.com/discussions/sho...d.php?t=426207

I found this really helpful when getting started.

[Magelet]

I would say in winter, nothing will be ready in three days. In summer... maybe in warmer locations, here, nothing is really even started fermenting til about a week, except a few weeks in the fall when its 100+.

However some veggies really can't handle a long ferment. Cabbage can go up to 6 weeks or more. Cauliflower however, at 3-4 weeks can be... disgusting. It gets mushy and kind of falls apart. At a week in the summer (maybe longer in winter, not sure, taste test it), its pickled but crunchy and that's the point you want to throw it in the fridge.

Definitely taste a bit regularly to see if it's ready but honestly in the winter I'd wait about a week before bothering to taste, even with green beans.

[rhesp1212]

I'm so excited....there are some tiny bubbles in my green beans this morning, so they are doing something!! I tasted one, but it just tasted like a slightly salty green bean. Definitley not ready yet on day 3!

Is it okay that the water is turning colors? It's still clear, but slightly brownish colored (not cloudy at all). I guess it could be from the peppercorns I put in there too though.

Thanks for the thread, I'll go read through it....any info for me is helpful right now!!!