Garlicky fermented green beans

Course Side Dish

Cuisine American

Keyword dilly beans, fermented vegetables, green bean recipe, lacto-fermentation

Prep Time 10

Total Time 10

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)

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.