Fermented Green Beans

1. Pack the Jar
   Trim green beans and pack them tightly into a clean glass jar, standing upright. Add optional flavorings (garlic, chili flakes, dill, peppercorns, mustard seeds).
2. Make the Brine
   Weigh the jar contents. Multiply the total weight by 0.03 for a 3% brine (recommended). Dissolve that amount of salt in water.
3. Add the Brine
   Pour the salt brine over the beans until fully submerged. Leave about 2.5 cm (1 inch) of headspace at the top.
4. Submerge the Beans
   Place a fermentation weight on top to keep the beans below the brine at all times.
5. Cover and Ferment
   Use an airlock lid (best) or a regular lid loosely fitted. Keep at room temperature (18–24°C / 65–75°F). Taste from day 5. Continue fermenting for 5–14 days until tangy and crisp to your liking.
6. Refrigerate
   Once ready, seal the jar tightly and refrigerate.

Notes:

• Keeping the beans fully submerged is the most important safety step — beans exposed to air can grow mold.
• Cloudy brine is normal and healthy. White floating film (kahm yeast) is harmless — skim it off.

Storage:

• Keeps in the fridge for several months. Flavor deepens over time.

Swaps:

• Add whole garlic cloves, fresh dill, and red chili for a classic dilly bean flavor profile.

Tips:

• Use a digital scale for accurate salt ratios — this is the key to safe, consistent fermentation.
• Ferment at cooler temperatures (18–20°C) for a slower, crunchier result.