I was looking through the Legume section when a post by Tibor caught my eye. He was commenting on lacto-fermentation of beans using a lacto starter.
The first thing I thought of was Three Bean Salad, consisting of Kidney Beans, Garbanzo Beans, and String Beans. This has been a long time favorite of mine but I have only had the commercial canned variety, so I decided to give lacto-fermented Three Bean Salad a try.
I started with 2 cups each of undercooked (just slightly crunchy) Red Kidneys and Garbanzos, and 2 cups of froxen Green Beans. I rinsed and drained the beans after cooking and then mixed with the Green Beans, 1 large Yellow Onion, coarse chopped, and five cloves of Garlic, cut in pieces. Mixed all ingredients and carefully packed into a 1/2 gallon wide mouth mason jar, hitting the jar with the palm of my hand as I filled it to make sure things were as compacted as possible. Added a large cabbage leaf to the top to keep the floaters under the brine, then filled the jar with a mixture of 3% brine and 3/4 cup of leftover sauerkraut juice.
I wanted to use the onion and garlic, not just for flavor, but also for the bacteria that they will contribute as the beans are all cooked and therefore sterile. I wanted a bacterial starter in addition to the sauerkraut juice to help insure a more diverse micro-biome. I used the cabbage leaf on top for the same reason. Anyway, here is the result.
This is day one for this ferment, I will update as things progress.