Oh. I thought different vegies needed different ratios of salt and water, for safety reasons. Is that all wrong? Different veggies may benefit flavor-wise from different brine levels but that is a matter of taste. As long as you use one of the recommended salt brine levels - see salt brine charts referenced above in Joy of Pickling (JOP) for example - then you can safely ferment any vegetable or mixture of vegetables. This, of course, assumes you use the proper fermenting techniques too - enough brine to cover the amount of vegetables, time, air temps, cover, skimming, etc. Dave PS: Randy - feel free to start a new thread. That way the OP won'r be getting all the emails if it turns into a long discussion. :) This post was edited by digdirt on Sat, Oct 26, 13 at 11:16

Borlotto Lingua de Fuoco from Thompson Morgan is creamy, but it's pinto bean colored.

I agree with Mulio. There are far far better examples of green when ripe tomatoes than the indeterminate and moderately productive Green Zebra (bland and a bit tart but has a weird metalic afterbite) or the dwarf determinate, moderately productive Lime Green Salad (better but small, juicy, some faint citrusy flavor, but becomes mushy fast). If you're looking for indeterminate, large to extra large Green When Ripe tomatoes, try Green Giant or Cherokee Green. Aunt Ruby's German Green is another good GWR indeterminate. I hear Spear's Tennessee Green is too. If you're looking for a good little dwarf green when ripe tomato, there soon will be several out there from Craig LeHoullier's dwarf project, especially the ones with Green Giant x Dwarf Gold Champion in their lineage.

Doesn't look like this section of GW gets much traffic, but in case you drop by -- thanks for the recipe. I just made the peanut sauce, which is a nice balance of flavors, not to mention really quick to make. Now going to make the sprouted bean salad, since I bought a bag at Costco a while ago and haven't yet introduced it into my recipe rotation. I appreciate the recipes and the inspiration!