Are my fermenting green beans ok?
They don't have a layer of yeast on top, thought they do have some little floating colonies of stuff.
They have been at 62-65 degrees for about 2 weeks, on the kitchen counter. I used a brine bag, but I saw today that some bean tips had poked up between the bag and the back side of the glass, and are sticking out 1/4".
My main concern is this: Some of the beans (maybe half?) have a coating of light colored substances covering a whole side, under the brine. What is that?
They smell ok, but I am chicken to taste them!