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.
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?