Fermented Green Beans
Servings Prep Time
1quart 10minutes
Passive Time
1week
Servings Prep Time
1quart 10minutes
Passive Time
1week
Ingredients
Instructions
  1. Prepare a basic brine by dissolving the 2 tbsp salt in 1 quart of water. It helps to heat a cup of the water, dissolve the salt in it, and then add three cups of cold water to cool it down. You do not want to add hot water to the beans, as it may kill the beneficial microbes that will help get the fermentation process going.
  2. In the bottom of your quart jar, drop whatever spices you want – dill, garlic and red pepper flakes are suggested here, but anything you have will do! Also add your black tea or grape, horseradish or oak leaf (literally from a tree in your yard is fine, as long as it is not treated chemically). These items all tannins, which are an organic substance that will help keep your veggies crisp.
  3. Next, stuff your jar as tightly as possible with the beans, leaving a couple inches headspace at the top of the jar. Once the beans are in, fill the jar with your prepared brine to cover the beans by about an inch, while leaving about an inch of air space. Cap the jar with your lid and seal tightly.
  4. Let the jar sit at room temp for about a week, “burping” it once or twice a day by briefly cracking the seal to release pressure and then retightening. There won’t be much activity in the first day or so, but soon you will notice the brine becoming cloudy and maybe even whitish, you will see fizzing, and you will notice a sour pickle smell starting to develop (that’s the lactic acid). These are all good signs that your ferment is active and healthy. After about a week, when the activity has slowed down considerably and the beans are nice and sour, refrigerate or store in a root cellar or very cool basement. The cooler the storage, the longer the beans will last before getting soft and unpalatable. But as long as there isn’t mold growing or strange colors or smells, they are good to eat!

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