I’m new at this and have been on an experimenting kick. So far I’ve done sauerkraut (with fennel), curdito, curried cauliflower, sweet onions and green beans. Also have a jar of red cabbage sauerkraut fermenting. So far my favorites are the green beans. I only fermented them for a week as I wanted them to still be crisp.
Here’s the Recipe:
1 quarts water
2-3 Tbsp. sea salt
1/2 pound young green beans, trimmed
1 Tbsp. red pepper flakes, or to taste
2 garlic cloves, peeled and smashed
1 tsp. black peppercorns
1 Tbsp. dried dill
Dissolve sea salt in water to make a brine. Set aside.
Add the red pepper flakes, garlic cloves, peppercorns, and dill to a quart-size glass jar.
Place the green beans on top of the seasonings, straight up if they are long and thin or sideways if thicker and cut into chunks.
Cover with brine solution, leaving 1 inch headspace at the top of jar
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the beans are finished, put a tight lid on the jar and move to cold storage.