Lacto-Fermented Green Beans
Wash beans, remove ends and snap into pieces or leave whole. Add desired herbs and spices into bottom of a jar followed by tightly packed beans. Add sliced onion and minced garlic for their prebiotic qualities and added flavor. Use appropriate weighting method to keep beans submerged see Lacto-Fermenting 101') and fill jar with a brine solution consisting of 1 tablespoon finely ground pink Himalayan sea salt dissolved into 2 cups of water. Place lid on jar and allow to ferment for 1 to 3 weeks while burping daily. Can be stored for months in the refrigerator.
Suggested herb and spice combinations per quart jar:
1 teaspoon each dried dill seed and whole mustard seed
1 teaspoon dried dill weed or a sprig of fresh dill
1 teaspoon black peppercorns or Grains of Paradise
A helpful hint: It seems impossible to always have our choice of fresh herbs on hand so we tend to use dried herbs and spices in our ferments. To prevent the herbs and spices from floating to the top of the jar and creating a mold issue, we wrap them in a piece of cheesecloth and place it in the bottom of the jar.
We grow the 'Jade' variety of green beans in our garden.