Fermented Green Beans
Fermented & Pickled
What You’ll Need:
🫛 fresh green beans, trimmed (enough to fill your jar)
💦 non-chlorinated water (enough to fully cover beans)
🧂 salt (see Salt Formula below)
🧂 optional flavorings (choose any):
garlic cloves
chili flakes
black peppercorns
dill
mustard seeds
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Pack the Jar:
Place the trimmed green beans into a clean glass jar. Add garlic, spices, or herbs if using. - Add Water + Salt:
Pour in enough non-chlorinated water to fully cover the beans. Add the pre-measured salt (based on your formula above). - Submerge the Beans:
Use a fermentation weight or a clean small jar to keep the beans fully submerged below the brine.Close the Jar:- If using an airlock lid: close it normally.
- If using a regular lid: close it loosely to allow gases to escape.
- Dissolve the Salt:
Shake or gently swirl the jar to help the salt dissolve into the brine.
Formula for fermentation:
Use 2–5% salt based on the total weight of the vegetables and water.
First weigh the vegetables and water together, then multiply that weight by 0.02–0.05 to find the amount of salt needed.
Example:
- Vegetables + water weigh 1,000 grams
- 2% salt: 1,000 × 0.02 = 20 g salt
- 5% salt: 1,000 × 0.05 = 50 g salt
So, for 1,000 g total, use 20–50 grams of salt.
Fermentation Time:
- Ferment at room temperature (65–75°F / 18–24°C) for 5–14 days.
- Begin tasting around day 5.
- When the beans are tangy, crisp, and flavorful, move the jar to the refrigerator.
- They will keep for several months under refrigeration.
Tips, Notes & Swaps:
Fermented Green Beans
Ingredients:
🫛 fresh green beans, trimmed (enough to fill your jar)
💦 non-chlorinated water (enough to fully cover beans)
🧂 salt (see Salt Formula below)
🧂 optional flavorings (choose any):
garlic cloves
chili flakes
black peppercorns
dill
mustard seeds
Features:
Instructions:
- Pack the Jar:
Place the trimmed green beans into a clean glass jar. Add garlic, spices, or herbs if using. - Add Water + Salt:
Pour in enough non-chlorinated water to fully cover the beans. Add the pre-measured salt (based on your formula above). - Submerge the Beans:
Use a fermentation weight or a clean small jar to keep the beans fully submerged below the brine.Close the Jar:- If using an airlock lid: close it normally.
- If using a regular lid: close it loosely to allow gases to escape.
- Dissolve the Salt:
Shake or gently swirl the jar to help the salt dissolve into the brine.
Formula for fermentation:
Use 2–5% salt based on the total weight of the vegetables and water.
First weigh the vegetables and water together, then multiply that weight by 0.02–0.05 to find the amount of salt needed.
Example:
- Vegetables + water weigh 1,000 grams
- 2% salt: 1,000 × 0.02 = 20 g salt
- 5% salt: 1,000 × 0.05 = 50 g salt
So, for 1,000 g total, use 20–50 grams of salt.
Fermentation Time:
- Ferment at room temperature (65–75°F / 18–24°C) for 5–14 days.
- Begin tasting around day 5.
- When the beans are tangy, crisp, and flavorful, move the jar to the refrigerator.
- They will keep for several months under refrigeration.
