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I’ve got loads of jars of bean chutney my dad made last year.
I suppose a straight up pickle could be nice with loads of ginger and some chilli. I might try some in a kimchi too but I can never be arsed sterilising jars properly.
Never seen a plant produce so much. We were still picking them in mid September last year.
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Worth a go. Maybe a jar of them treated like cornichons is worth trying too. Great with a beer, on a cheeseboard, in a burger etc.
Kimchi is a great shout too. Just bung the jars in the dishwasher and keep your hands clean. It’s not open heart surgery, as the batshit crazy Korean chef I know says
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There are always baby bottle sterilisers going free from parents who no longer need them. They're really easy to use.
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This is purely anecdotal on my part but I've made a few ferments this year using mainly the Sandor Katz book as inspiration. I haven't sterilised a single jar etc, just a simple wash in the sink. I've not had any issues with mould etc. Sandor also advocates for not needing to sterilise vessels in the book.
mrJL
aggi
nickgra
Pickles? Fermented? Never fermented a bean before but you might be able to get some funky miso business going on if you’ve got the kit