I love green beans fresh from the garden. I always grow as much as possible and use them for all sorts of dishes (spicy green beans, bean salad, green bean casserole…).
However, I really love garlic and dill fermented green beans. They are the epitome of the green beans, and I always make sure that I reserve some of my beans for a jar or two. Besides, lactic fermented vegetables are not just tasty and easy to make… they are also a great source of probiotics!
(I do realize that this year we grew a yellow French fillet bean… but it’s still a “green” bean.)
- 1 large canning jar (see notes)
- Green beans (~1/2 lbs)
- 2 tsp salt
- 1 clove of garlic
- 1 sprig of fresh dill weed
- 1 tbsp of culture (optional -see notes)
- Water to cover (chlorine free)
- Dissolve the salt in a ¼ cup of water in the bottom of the jar.
- Pack the jar with washed beans, garlic and dill. Add the culture (if you're using it) and top up with water.
- Make sure that the beans are not exposed to the air, and allow to ferment at room temperature for 2-3 days. You want the beans to be fermented, but still crisp. However, you can ferment for longer if you like soft beans.
- Store in the refrigerator.
-I used a mason jar with a smaller mason jar inside to keep the beans weighted down. An airlock is another great way to keep your beans from being exposed to oxygen.
-You could use whey, sauerkraut juice or a purchased starter to kick start your ferment. However, if you want to make a batch without a starter, then you should up the salt to 2 tbsp per quart jar for safety.