Fantastic Fermented Green Beans

1. 1

   Heat the water just until the salt dissolves. Cool to room temperature.

2. 2

   Trim the stem ends from the beans. Then layer them and the other ingredients in either a 2-gallon crock or a couple of 1-gallon jars. Cover with the brine. Weigh the beans down -- see note above -- and place the crock or jars in a relatively dark place at room temperature. The crock or jars should be covered, but not tightly sealed, so that gases produced during fermentation can escape. If using a crock without a lid, cover it with a plate or board and drape with a clean dish towel. If using jars, screw lids on loosely or remove the rubber seal (if using the style of jar pictured).

3. 3

   Bubbles will appear in 4 or 5 days. Skim any floating scum off the surface daily. (It's supposed to be there; don't let it worry you.) Taste occasionally. The beans should be fully pickled in about 2 weeks. Once they are ready, just refrigerate the beans in the brine. They will continue to ferment in the fridge, but at a much slower rate. Eat within a couple of months.

* Per serving · 4 servings · Values may vary.

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