Article linked below is helpful IMO. The issue with using Vit C is the time required for it to work is unknown. Best solution I am aware of is instead just buying bottled water for your fermenting. Water use is minimal for most fermenting so the expenses should also be minimal.

Dave

Here is a link that might be useful: Chloramine & Chloramine Removal for Ferments

A helpful link, Digdirt, thank you. I was in a brewing store two nights ago so I just picked up some Campden tablets, which are also covered in the link. I had to laugh to see that one tablet will treat 20 gallons of water. There were 100 tabs per packet. They were cheaper than I'd thought ($3) , and it is more convenient for me to keep on hand the Campden tabs or vitamin c tabs than to buy distilled water.

I've already started several batches with NO treatment for chloramine and will see how it goes. For sauerkraut in the past it worked fine, but green beans do not release their own water as easily as cabbage does, so I'm adding brine from tap water,