Green Beans

11/21/2013

Ingredients: Freshly picked green beans
Optional: 1-2 medium sprigs of fresh rosemary, basil, or 1 dill head (or 2 fresh sprigs of dill)
 Jar: Recommend 1.5 to 2 Liter Jar 
Brine: 2% Brine 
Ferment: 7-10 days
Temperature: 68-72ºF Ideal Range

These green beans were fermented a little more than two months ago. They are delightfully crunchy and full flavored!

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Preparation: (See Quick Start Guide for explanations)
Mix 2% Brine solution.
Wash and trim ends off of beans, and discard any with soft spots and carve out any blemishes.
Place herbs in the bottom of the Jar.
Tip Jar at an angle to make it easy to pack the beans in vertically. Press beans against the sides of the Jar quite firmly to allow more to fit. Do not allow any beans to poke up above the shoulder of the Jar.
Pour 2% brine over beans, up to just below the neck.
Place Brine (Submersion) Bowl, fill & insert the Airlock, lock the Jar & cover.
Leave at 70ºF for 7-10 days, a little shorter if a little warmer, a little longer if a little cooler.
Move to the refrigerator, enjoy!

3 Comments

Aimee Edwards link

7/11/2022 12:18:45 pm

Hello mmate great blog post

Anne D

7/4/2023 09:29:28 am

Hello, I did this with fresh green beans and dill from the garden. I got a white layer on top about halfway through the fermentation process. Is this batch ruined? What causes this to happen?

Karen link

7/5/2023 08:37:13 am

Hi Anne, the white layer on top is most likely yeast. That happens quickly when the salt level is improperly mixed too low, or there is too much headspace in the jar, or the jar is left at room temperature for far too long, or something was poking out of the brine. (Or you closed the lid without the gasket, or forgot to put water in the airlock).

Just keep them on the counter between 68˚F and 72˚F, and ensure that you're using a 2% brine, and that you went by weight, not measure, and that the jar is full up to the neck with only enough room to put the Brine Bowl in without contact with the lid when closing. And ensure that everything is under the brine after you close the jar. That pretty much guarantees success. I have not yet, after all these years, and hundreds of batches, had an unexpected failure, although I have had quite a few unexpected successes when the food was not quite as fresh as desired. When oxygen is eliminated, spoilage cannot happen if these steps are rigorously followed. :)

Green Beans

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