Transform your green beans into a crunchy, tangy, flavorful snack or side dish when they are made into dilly beans. And an even more nutritious way of making dilly beans is to lacto-ferment them. Lacto-fermenting produces lactic acid which not only helps give dilly beans their amazing tang, but also preserves them without needing to can them so that they will keep in cold storage for months with all their beneficial enzymes and vitamins undamaged.
- 4 cups of fresh, organic green beans
- 3 cloves of garlic, peeled and halved
- 1 TBS dill seed or 2-3 fresh dill heads
- 1 tsp sauerkraut or kimchi brine (optional)
- 2-3 cups sea salt and water brine
- Brine recipe: 6 TBS fine sea salt (or 9 TBS course sea salt) to 8 cups of filtered water, so 4 cups of water use 3 TBS of fine ss and 2 cups of water use 1.5 TBS of fine ss)
- Cut off or Snap off the ends of the green beans.
- Place garlic and dill in jar.
- Fill with green beans, upright in jar and leave at least 1 inch of headspace. Be sure to pack in tightly but not so tight that they break.
- Cover with brine to 1 inch from the top of jar.
- Cover with tight fitting lid and let sit on the counter for at least 3 days. Start taste testing on day 3 up to 10 days, tasting to determine when it has fermented to your taste. It will get tangier as it ferments on the counter.
- Store in cold storage once it is to your liking.
These are a must have in any traditional real food kitchen.