I can certainly keep the jars dark. I'm guessing that the beans would be soaked in brine, which would mean that the finished product would probably have to be rinsed before serving to reduce the sodium load? Maybe the beans would be more of an accent, used like a relish. Hmmmm...my first small batch of sauerkraut came out nicely. It's a tad salty so I rinse it before serving. Yum!

--Rr

I'd just presoak them in warm water myself. No need for a brine pre-soak. if the cell walls are already softened and expanded then that will allow for a more rapid osmosis of the sodium ions from the brine, when placed in it, to develop and for fermentation to begin quicker.

Check out the quick-soak instructions on the NCHFP instructions for doing beans when canning them Should work for fermenting them as well.

http://nchfp.uga.edu/how/can_04/beans_peas_shelled.html

Dave

Since I'm going for fermentation, I should probably skip the half hour boiling, and also increase the amount of salt described in that recipe. It all seems pretty straight-forward.

Thanks,

Rick in CT

Yeah I didn't mean you should use that recipe. It isn't for fermenting anyway. I just mean you could use the quick soak method described in that set of instructions - cover with water, boil 2 mins., then let soak for 1 hour and drain. Then ferment them.

Dave

Providing I don't poison myself, I'll let you know how they do! (j/k!)

--Rr