Lacto-Fermented Pickled Beans

Preparation time 20 minutes

Ingredients

  1. 1 lb fresh beans (any color)
  2. 1 tsp dill seeds
  3. 1 garlic clove
  4. 1 tsp red pepper flakes OR 1 fresh hot pepper (optional)
  5. 1-liter non-chlorinated water
  6. 1 heaping tablespoon pickling sait (without additives)

Equipment

  1. 1-liter Mason jar
  2. Measuring cup
  3. Glass weight or cabbage leaf (to keep the beans submerged)

Directions

  1. Place the dill seeds, garlic, and either the chili flakes or fresh hot pepper at the bottom of the Mason jar.
  2. Rinse and trim the beans, then pack them verti­cally into the jar. Make sure they're tight enough to hold each other in place.
  3. ln the measuring cup, mix the non-chlorinated water and pickling sait.
  4. Pour the brine into the jar, leaving about½ inch of headspace. If you have leftover brine, that's totally normal. Tip: You con save it for another fermentation!
    Place a glass weight or a cabbage leaf on top to keep the beans fully submerged in the brine.
  5. Close the lid and store the jar out of direct sunlight.
    Let ferment at room temperature for about 3 weeks, and release the gas occasionally to prevent pressure buildup.

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