It seems like every few day I ’m harvest handfuls ofbeansfrom my garden . We love to eat them fresh off the vine , but one can only eat so many bean . A capital way to save beans , besidesfreezingthem , is make some work green dome .
As with most recipes I compose , the process is super simple . Feel free to add additional herb , such asdill , as you trust to transubstantiate the savour .
savour these fermented green beans as a quick , respectable snack or chop them up and append them to a salad . They make a delicious cucumber pickle replacement and garnishee a Bloody Mary absolutely .
output : 1 quart jar
Ingredients
Instructions
Wash beans and trim off both ends to meet your canning jar ( about 5 1/2 inches long ) .
Place the garlic at the bottom of the jolt and carry in the beans vertically . seek to fit the dome as snug as potential , without wound or damage them . During fermentation they will shrink and begin to drift . If add hot pepper , pack them within the beans .
Once the jar is packed , pour in the saltwater until the beans are completely deluge and cover by at least 1/2 in of brine , but be sure to entrust 1 to 2 inch of headspace in the jar ( space from the top of the beans to the rim of the jounce ) . get out some outer space will assist keep the ferment from bubbling over during fermentation .
If you have a small fermentation jar weight unit , add it to the jarful to oblige down the produce under the brine . slay any small pieces of nutrient that float up to the top of the brine , as anything above the brine will increase the jeopardy of mould and , ultimately , spoilage .
Wipe off the rim of the jar with a clear , dampened towel . summate the canning jar lid and tightly screw on the closed chain .
Fermentation
These ferment green bonce are a 10 to 14 day fermentation . Ferment at elbow room temperature , ideally between 60 to 75 degrees F , and keep out of unmediated sunshine .
Check on the ferment day by day to make indisputable that the brine is cover all the green goods . If any produce has blow above the brine level , habituate a clean utensil to push it back below the brine .
Burp the jar daily — unscrew the lid briefly and reduce it back on to allow any built - up gas to let go ( and avoid potential jounce break or the fermentation from brim over ) .
After 10 years , taste the beans and see if they taste garlicky , tangy and a fleck off-key . If they still taste too much like peeled beans , appropriate them to work another mates day and try them again . Once fermentation is staring , transfer the jar into the refrigerator , with the brine and all .
tempestuousness does not stop once the zymolysis is transfer to the icebox . However , it does slow the cognitive operation right smart down . The taste and texture will remain to modify , therefore this ferment is best enjoyed within 12 months .
Side Notes
If you do not have a spyglass shock weight , you could extemporize by using an easily removable small intellectual nourishment - grade trash dish that conform to inside the jar . Or , if you have a smaller glass canning shock that can fit into the mouth of the jar you are ferment with , you’re able to utilize that to keep the produce pushed under the saltwater .
If you are shy if your water is safe for ferment , you’re able to boil it and allow it to cool down to room temperature before stirring in the Strategic Arms Limitation Talks to make your brine .
You may substitute fine sea salt alternatively of common kosher salinity if you choose . The measurement will rest the same for this recipe .
It is completely normal for the saltwater to turn muddy during fermentation or to see sediment on the beans . This is a augury that fermentation is take place , just as it should .
This formula has been adapted from Stephanie Thurow’sCan It & Ferment It , with permission from Skyhorse Publishing Inc.
