Fermented Green Beans
- 1 lb. Green Beans (if you can find them, Dragon Tongue Beans are particularly delicious!)
- 3 qt. Water (approximate)
- 1/4 c. Salt
- A few cloves of garlic, chopped
- A few red pepper flakes (to taste)
- Freshly ground black pepper
- Fresh or Dried Dill Weed (I use about a tablespoon of dried)
Dissolve the salt in the water and allow the mixture to cool. Place 1/2 the green beans in a half-gallon jar. Add half the garlic and other spices. Place the second 1/2 of the green beans in the jar and top with the other half of the garlic and other spices. Pour the water over the green beans and spices. The salt water should cover the beans. Place a lid with an airlock system on the jar (alternatively you could use a plastic bag weighed down with the salt water brine). Allow the beans to ferment for 2 weeks then place in the fridge.
I’m particularly fond of fermented green beans because they not only taste fantastic but they are also an easy finger food. Just munch on a bean or two (or more!) at a time. I generally try to eat a bean or two before each meal.
About the Cook:
This recipe is NTP approved and comes from Cultures for Health.
Cultures for Health offers starter cultures and supplies to support a whole foods lifestyle. Products include starter cultures for yogurt, kefir, kombucha, sourdough and cheese making. We also carry products for sprouting and vegetable fermentation as well as books, teas and various supplies including Excalibur Dehydrators. Low prices and quick shipping. One stop shopping for all your culturing and fermenting needs! http://www.culturesforhealth.com/