I ferment my mixed beans in kefir.
I cook the beans till soft then when cool mix in a couple of spoons of kefir. To take up any excess water I grind a mixture of seeds that aren't normally palatable. 10 different seeds in all ( milk thistle, Fenugreek, ect.) Stir in as much as is needed. I can add 2 table spoons to a pint of beans. Mixing different ground seeds changes the flavour regularly. Cloves cinemon ground ginger etc.
I keep the mix on my counter so I can stir it every day. This preserves it. I can add to it anything I want along the way......even my surplus sprouted lentils!
