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!
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!
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The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes.