Fermented Green Beans
Fermented garlicky green beans are probiotic and delicious. They are a quick and easy way to preserve green beans. See the sections above for 4 different flavor options.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 pint jar 1x
- Category: Pickles
- Method: Fermented
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
- 1/2 lbs green beans
- 2 tsp salt
- 1 clove of garlic
- 2 Tbsp of culture (optional, see notes)
- 2/3 cup of water, enough to cover (chlorine-free)
Instructions
- Dissolve the salt in a 1/4 cup of water in the bottom of a glass jar.
- Wash the green beans and trim the tops. Peel the garlic clove. If you’re using a pint jar, then beans will need to be trimmed to fit.
- Pack the jar with the beans and garlic. Add the culture (if you’re using it) and fill the jar with water, leaving 1 inch of headroom at the top of the jar.
- Use a weight to make sure that the beans remain below the brine. Cap with a lid that will let CO2 escape as the ferment bubbles. See notes for details.
- Place the jar somewhere dark (a kitchen cupboard is perfect) to ferment for 2-3 days. After 3 days the beans will be fermented but still crisp. Store in the refrigerator and eat within 1 month.
- Fermentation can be used for long-term preservation. See the section above for information on how to adjust this recipe for storage pickles.
Notes
- Green beans don’t need a starter. However, feel free to add apple cider vinegar with a mother, sauerkraut juice, or a purchased vegetable starter. I like the flavor ACV.
- If you are doing a short, 3-day ferment, just pack the beans into a wide-mouth mason jar and use a smaller jam jar as a weight (see photo at the top of the post). Cap with a loose-fitting lid. This recipe is designed for a pint-sized jar but will fit more easily in a quart jar.
Keywords: probiotic, healthy, storage, preservation, summer, simple, lacto-fermented, brined, vegan, gluten free, keto, whole 30, dairy free, egg free, nut free