So I made like 3 gallons of chili a while back. I had 2 half gallon jars of beans I was rehydrating for said chili. Let them soak for a day but also added salt to the water. Well by next morning they were fermenting HARD. Like foaming out the top of the jars and bubbling like a soda. So I just let them go on my counter for a few days and then made chili out of them. Was delicious. Not sure if the fermentation did anything to the flavor of the beans but I had zero gas from them.

So anyway I decided to make more chili again. I decided to ferment 3 half gallons this time, black beans, kidney, and red. So I got them all fermenting I can can now officially say the max number of fermenting beans you should have goin in one room is two half gallons. Cause god lord do these make a smell. It’s distinct. Like you know it’s from beans. It’s like, you know how when you have a been fart you can tell it’s a bean fart. Like you just can tell by some off note “yeah that’s from those beans”? Well it’s like that but without the rest of the fart. Just the beans part.

Here’s where the science experiment comes in. I have them all with air lock bubblers. The smell has attracted gnats to the jars and they fly down into the bubblers and get trapped in the liquid I used which is a suuuper salty brine. The distribution of gnats however, is not even. It seems the black beans have attracted no gnats, the red beans 1 gnat, and the kidney beans 7 gnats. So, I can surmise that, kidney beans cause the stinkiest farts of the 3 types.

You’re welcome.

    • @201dbergOP
      4•2 years ago

      Don’t know comrade. But those gnats sure like the lactobacillus kidney bean farts.

      Another thing you can do to make the ferment taste fizzy without actually sealing the jar is add some ginger, in my case specifically crystalized ginger. I did this to some dill pickles and even though they weren’t sealed they still had this sort of fizzy taste to them. Was kind of weird.

      I also make kombucha and when it’s completely fermented and bottles I add some crushed, crystalized ginger to the bottles and seal them. It is just enough extra sugar added to ferment and build some pressure to carbonate but not go too far and have to vent it. A few small pieces into a 32oz flip top bottle.