Lacto fermented green beans

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Lacto fermented green beans are a great snack to have at home whenever you need them. What I like so much about fermented green beans is that they are tangy, flavorful, and have a great crunch.

When making Lacto fermented green beans you should be sure that you are using fresh firm young beans green beans. If you will use old green beans you might get at the end of the fermentation process a mushy nun pleasant resalt.

It takes approximately 1 to 2 weeks for fermented green beans to be ready to eat. I recommend that after 2 weeks move the jar into the refrigerator, that will keep them crunchy.

The fermented green beans can be used as a snack, and they can be used in cooking. I like using it in place of capers. It can also be chopped into a tubule salad, cheek pees salad and many more.

Tools you’ll need to make Fermented green beans

• 1 Quart sized mason jar
• A knife
• Cutting board
• Digital Kitchen Weight

Ingredients

• Green beans
• Water
• Salt

Instructions

1. Wash the green beans.
2. Cut the tips of the green beans.
3. Transfer the green beans into a glass jar.
4. Place the jar (with the green beans inside) on the digital weight and reset the weight.
5. Add 5% kosher salt (5g of salt per 100g of water) to the jar.
6. Leave 3-5cm of space between the lip of the jar and brine. Place a weighting stone on the top of the green beans.
7. Close the jar tightly and set it aside for a week. In the first three days, a pressure of 2CO is created inside and it is recommended to open and release the pressure twice a day.
8. After two weeks move the jar to the fridge.

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