Lacto-Fermented Beans Recipe

Use your garden green bean bounty in a new way: ferment them with your favorite herbs and spices for a year-round treat.

| June 2019

green-beans 
From Adobe Stock

When the summer is in full swing, it can be hard to keep up with a harvest of beans from your garden. Here is yet another way to keep things under control by grabbing a pound and tossing them in a jar to ferment. Garlic and dill are combined here for a dilly flavored bean; however, feel free to add your favorite herbs or spices to create a fermented bean flavored to your own personal taste. Use tender, young beans for the best results.

PREP TIME: 10 minutes
FERMENTATION TIME: 1 to 2 weeks
Makes 1 quart

Ingredients: 

  • 1/2 pound green beans
  • 2 dill heads
  • 4 cloves garlic, crushed
  • 1/2 teaspoon black peppercorns, crushed
  • 3 cups water
  • 2 tablespoons pickling salt

fermented-beans
From Adobe Stock

Steps:

  1. Layer the beans, dill, garlic, and peppercorns in a quart jar. In a small bowl, mix together the water and salt, stirring until the salt is dissolved. Pour the brine over the beans, using a weight to hold the beans below the brine, if needed.
  2. After 7 days, check the beans for taste. If they are to your liking, they are done. If you’re not yet satisfied with their flavor, reapply the weight and return them to the counter to ferment for up to 14 days total.
  3. When fermentation is complete, remove the weight, cap the jar with a nonreactive lid, and transfer it to the refrigerator where the beans will keep for about 1 month.
A CLOSER LOOK: When pickling beans, choose ones that are thin and young as they will pickle more quickly and be the most tender. Avoid string beans that require additional prep; rather, choose a variety of snap beans from the store, or grow your own.

More from DIY Pickling: Step-by-Step Recipes for Fermented, Fresh, and Quick Pickles:

diy-picklingMake the time-honored tradition of pickling simple and accessible with this handy DIY guide. From Japanese Tsukemono to Korean kimchi, from German sauerkraut to Indian chutney, pickling is part of a long and rich tradition of food culture around the world, and with DIY Pickling, making delicious sweet, sour, spicy and fermented pickles in your own kitchen has never been easier. Included are the fundamental pickling techniques that you'll turn to again and again in your pursuit of pickling perfection. Work your way through a wide range of pickling projects with over 100 step-by-step pickling recipes, detailed troubleshooting guides to ensure pickling success, insider tips and anecdotes from pickling experts, chapters dedicated to fermented pickles and Asian pickles, instructions for canning and storing your pickles, and a bonus chapter about how to integrate pickles into your everyday cooking. Whether you are new to pickling or looking to go beyond the basics, DIY Pickling will give you the tools and tips you need to unleash your inner kitchen crafter and master your pickling skills.


Reprinted with permission from DIY Pickling: Step-by-Step Recipes for Fermented, Fresh, and Quick Pickles by Rockridge Press and published by Rockridge Press, 2015.





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