Fermented green beans are a great gateway food for introducing your family to all the goodness of fermented foods. When ready, the green beans have a zingy garlicky flavor with a crisp bite. They are known to be a little addictive.
Fermented Green Beans are among the easiest fermented foods you can make, which makes it a great recipe to get kids involved in the "cooking" process.
Fermented green beans are a nutritious snack packed with probiotics and enzymes that enhance digestion, and the garlicky flavor makes for a tasty snack or finger food.
You will find your family will be devouring them by the bowl-full.
Fermented Green Beans
Notes
Yield: 1-Quart
Consider adding a little ginger (½ inch knob, chopped) or lemon rind to the recipe for added flavor.
Also, if you don't like spicy foods, leave out the red pepper flakes.
Ingredients
- ¾ to 1-pound fresh green beans, washed with ends snapped off
- One large clove garlic smashed in half
- pinch red pepper flakes
- 3 to 4 sprigs fresh dill or 1 teaspoon dried dill
- 1 ½ Tablespoons Himalayan Salt
- 2 cups of filtered water
- optional: ginger and lemon rind
- 1-quart size jar or two small jars
Instructions
- Combine salt and hot water, stir until dissolved. Wait until the brine is cooled to pour over the green beans.
- Place half of the sliced garlic, dill, and all the pepper flakes in the bottom of a clean quart-sized wide-mouth jar.
- Add green beans to the jar, packing them close together. To make it easier, lay the jar on its side at first.
- Top with the remaining garlic and dill.
- Set the fermentation weight on top of beans to minimize floating during the fermentation process.
- Fill the jar with brine, leaving a 1-inch space from the top of the jar for expansion. (If you need more brine, make up another batch using the same ratio of salt to the water.)
- Tightly close the lid with an airlock.
- Allow the green beans to ferment for three days at room temperature, checking after two days. When they are done, the beans will be slightly crisp and will smell and taste pickled.
- After three days, replace the airlock lid with a regular storage lid and transfer it to the refrigerator.
