I've only recently started experimenting with lacto-fermentation, having enjoyed a batch of sauerkraut I made. I was eager to try salt brine fermentation and, it being the end of summer, I found myself with a glut of runner beans. Obvious next experiment as far as I was concerned.
Now I'm not so sure... Having read that runner beans are a food poisoning risk when not cooked. Have I basically wasted these and they're not safe to eat? Or am I just going to have to cook them and give up any probiotic benefits?
https://imgur.com/a/5NaYL
Any advice is appreciated, I wouldn't want to risk a case of food poisoning. I must admit I've had a little nibble prior and my stomach felt a little off, but quickly recovered and assumed it was from it being fermented.