Someone posted a can of beans in lemmy.world’s shitpost community and said lemmy users will upvote anything. It got a couple thousand likes and rose to the top of the feed. I found it mildly funny at the time, but the way it is still beeing regurgitated reminds me to much of reddit.
Oh I misspelled it. Petarades is a fancy word for farts. Read that somewhere and sounded kinda funny, as comes from pétarade (backfire) in french. English is not my first language so I though it would be more common than it actually is.
Bean farts can be completely negated by fermenting the beans with a salt brine like you would a sauerkraut, kimchi, pickles, etc. The lactobacillus and other probiotics will completely ferment the polysaccharides in the beans that cause the gas. The process takes time, about 4 weeks minimum, but that’s about what you would do for a fully fermented sauerkraut. It will also increase protein availability, soluble fiber, and decrease soluble sugars by up to 75%.
I stagger my ferments so I always have some available. They can sit in the brine, fully fermented, for months if you have an air lock set up. I will also periodically ferment them pressure can them for long term storage.
Someone posted a can of beans in lemmy.world’s shitpost community and said lemmy users will upvote anything. It got a couple thousand likes and rose to the top of the feed. I found it mildly funny at the time, but the way it is still beeing regurgitated reminds me to much of reddit.
Tbf, beans are pretty good
True, together with lentils they are my goto protein source. If only they wouldn’t cause petarades… Or maybe I’m just cooking them wrong :D
What are peterades?
Oh I misspelled it. Petarades is a fancy word for farts. Read that somewhere and sounded kinda funny, as comes from pétarade (backfire) in french. English is not my first language so I though it would be more common than it actually is.
Bean farts can be completely negated by fermenting the beans with a salt brine like you would a sauerkraut, kimchi, pickles, etc. The lactobacillus and other probiotics will completely ferment the polysaccharides in the beans that cause the gas. The process takes time, about 4 weeks minimum, but that’s about what you would do for a fully fermented sauerkraut. It will also increase protein availability, soluble fiber, and decrease soluble sugars by up to 75%. I stagger my ferments so I always have some available. They can sit in the brine, fully fermented, for months if you have an air lock set up. I will also periodically ferment them pressure can them for long term storage.
Oh, this is super usefull info, thanks. I am no native speaker, is brine just salty water, or is there something else like vinegar required?
With air lock you mean like a mason jars?