We are doing a bit of research, and your fermenting comment is a definite fear here, be and I’m going to test how long we can leave them before they start to ferment soon. This might be the biggest single concern issue people have raised so far
The beans here are usually quite big, I don’t think draining is a major issue.
The water issues are good ideas, but my impression is at the moment they are not a major issue.
7 liters per 500g is quite a lot to be sure, but I’m not sure would be a major barrier, I could be wrong
I’m about to make a quickpost with some initial results from our quick community survey, which will address a couple of these at least
By the way, another thing one might try: Adding salt during the soaking and again during the cooking. Perhaps one teaspoon per kg of beans. In my experience, it also reduces cooking times. I haven’t evaluated it rigorously, though.
Hey Richard thanks so much for the comments.
We are doing a bit of research, and your fermenting comment is a definite fear here, be and I’m going to test how long we can leave them before they start to ferment soon. This might be the biggest single concern issue people have raised so far
The beans here are usually quite big, I don’t think draining is a major issue.
The water issues are good ideas, but my impression is at the moment they are not a major issue.
7 liters per 500g is quite a lot to be sure, but I’m not sure would be a major barrier, I could be wrong
I’m about to make a quickpost with some initial results from our quick community survey, which will address a couple of these at least
Sounds good!
By the way, another thing one might try: Adding salt during the soaking and again during the cooking. Perhaps one teaspoon per kg of beans. In my experience, it also reduces cooking times. I haven’t evaluated it rigorously, though.