Fermented Green Beans
Fermented & Pickled
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:
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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.
Here’s the recipe for fermenting just about anything, using a simple salt-brine method that works for any vegetable or firm fruit.
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.
Here’s the recipe for fermenting just about anything, using a simple salt-brine method that works for any vegetable or firm fruit.
