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Ingredients:
Freshly picked green beansOptional: 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 68–72°F for 7-10 days, a little shorter if a little warmer, a little longer if a little cooler.
Move to the refrigerator, enjoy!