I really love garlic and dill fermented green beans. They are the ultimate green beans pickle. Salty, tangy and delicious, lactic fermented vegetables are easy to make and a great source of probiotics.
(So, I usually grow a yellow French fillet bean. It’s still a green bean, even if it’s not green in colour!)
What to do with fermented green beans
Fermented green beans are delicious all on their own. I like to serve them with cheese or charcuterie. They’re great at a picnic or a barbecue. Here’s a few other suggestions:
- Make a probiotic Nicoise or cobb salad.
- Add them to a Buddha bowl.
- Use them in your favourite three-bean salad.
- Green beans (~1/2 lbs)
- 2 tsp salt
- 1 clove of garlic
- 1 sprig of fresh dill weed
- 2 tbsp of culture (see notes)
- Water to cover (chlorine free)
- Dissolve the salt in a ¼ cup of water in the bottom of a glass jar.
- Trim and wash the green beans. Peal the garlic clove.
- Pack the jar with the beans, garlic and dill. Add a 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. After 3 days the beans will be fermented, but still crisp. However, if you like soft beans, ferment for up to 6 days.
- Store in the refrigerator.
-Though I typically ferment in a fido jar, this time I used a wide-mouth 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 vegetable starter to kick start your ferment. However, if you don’t want to use a starter, then increase the salt to 2 tbsp per quart jar to ensure a successful ferment.