Garlicky fermented green beans
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Fresh green beans fermented with garlic in a salt brine in one pint jar. Crunchy, sour and good straight from the jar.
Ingredients
- 1/2 lbs green beans
- 2 tsp salt
- 1 clove of garlic
- 2 Tbsp of culture optional (apple cider vinegar with a mother, sauerkraut juice, or purchased vegetable starter)
- 2/3 cup of water enough to cover (chlorine-free)
Equipment
- mason jars
- fermentation weight
Directions
- In the bottom of a glass jar, dissolve the salt in 1/4 cup of the water.
- Wash the beans and trim off the tops; peel the garlic. If you are using a pint jar, trim the beans to fit.
- Fill the jar with the beans and garlic. Add the culture if you are using it, then pour in water, leaving 1 inch headroom.
- Hold the beans under the brine with a weight. Top with a lid that lets CO2 out.
- Ferment in a dark spot, such as a kitchen cupboard, for 2-3 days; at 3 days they are fermented but still crisp.
- Keep them in the refrigerator and eat within 1 month.
Notes
Fits more easily in a quart jar. For a short ferment, use a wide-mouth jar, a small jam jar as a weight and a loose lid. Discard if moldy, slimy or off-smelling.