I absolutely love green beans—growing them, and eating them. and putting them up for the winter. One of my favorite ways to put up green beans is to make Dilly Beans. While Abigail’s recipe doesn’t call for dill weed, you will love the zest this garlicky fermented green bean recipe brings to the table.
Green beans are one of the most prolific garden crops for us. Every year, I freeze and pressure can quarts and quarts of green beans. However, for the last two years, I have tried fermenting my green beans.
Fermented green beans carry a pleasantly tart flavor reminiscent of most sauerkraut. The garlic in this recipe gives the beans a savory kick that pairs well with eggs, pork, and chicken. My kids call this fermented green bean recipe their “zingy beans.” Believe it or not, my son has eaten them by the bowl-full.
A Refreshing Fermented Green Bean Recipe
Indulge your taste buds in a burst of flavor with our Amazing Garlicky Fermented Green Bean Recipe. Fermentation adds a tangy twist to the crispness of green beans, while the infusion of garlic elevates the taste to new heights. This simple yet impressive recipe transforms ordinary green beans into a probiotic-rich delicacy that not only tantalizes the palate but also supports gut health. Embark on a culinary adventure as we guide you through the easy steps of fermenting green beans, unlocking a world of savory delights with a garlicky kick.
Fermented Garlicky Green Beans
The recipe and method for fermented green beans are quite simple. Here’s what you need to make about 1 quart.
Ingredients:
• About one quart of fresh green beans
• 2-3 cloves of garlic, to taste
• 2 Tablespoons Himalayan salt
• About 3 cups of water
Quick Link: Pineapple Tepache Recipe – A Guide For Fermented Beverage
Instructions:
1) To begin, make a salt brine with water and salt. Gently heat the water and stir in the salt until dissolved. Set aside the brine to cool while you prepare the green beans.
(Note: You don’t need to make an entire quart of brine for a quart of vegetables because the veggies displace so much water that it won’t usually all fit it in at once. If you find you need a little more brine, simply make it more proportionately to cover the veggies in your jar.)
2) Next, prepare the ingredients.
- Wash the green beans cut off the stem ends and slice into 1-2 inch pieces. Alternatively, you could leave them whole, it just depends on your preference.
- Peel the garlic cloves, but leave them whole. I used 2 large garlic cloves and was happy with my result, though you may prefer more or less garlic.
3) Pack green beans into clean wide-mouth Mason jars. Cover with the cool salt brine. You should leave about 1” headspace at the top of the jar.
4) Place a weight on top to ensure that the beans are submerged beneath the brine. This will protect the beans from oxygen exposure and spoilage.
5) Install an airlock system to allow for the escape of carbon dioxide during the fermentation process. Leave the green beans to sit at room temperature for four to seven days. You will notice a slight bubbling in the jar and a tangy scent.
After four days, use a clean fork to retrieve a bean and taste it. If you like it, you can replace the airlock with a regular lid and move the jar to cool storage. If you want your beans “zingier,” then leave them for a couple more days.
I hope you enjoy your garlicky green beans as much as we do!
Tips
- Delight in the goodness of your fermented green beans within 1 to 2 weeks of preparation.
- For prolonged storage beyond a month, opt for a cooler section of your refrigerator, placing the jar on central shelves rather than the door. These tangy delights can be relished straight from the jar as a pickle or incorporated into diverse recipes. However, bear in mind that cooking diminishes the probiotic content.
- Enhance your culinary creations by chopping the fermented beans into grain-based salads like tabouleh or using them as a caper alternative by finely chopping.
- If integrating them into a cooked dish like soup, add them at the last minute after turning off the stove to preserve their probiotic richness and vibrant flavor.
Final Thoughts
Our Amazing Garlicky Fermented Green Bean Recipe is a testament to the incredible flavors that can be unlocked through fermentation. The combination of green beans and garlic creates a symphony of tastes that evolves with each passing day of fermentation. Beyond the deliciousness, the probiotics generated during the fermentation process contribute to a healthier gut. Whether you’re a fermentation enthusiast or a newcomer to the world of pickling, this recipe promises a delightful and nutritious addition to your culinary repertoire.
Frequently Asked Questions (FAQs)
Fermentation times can vary, but generally, allowing the green beans to ferment for around 7 to 10 days at room temperature should yield optimal flavor and texture.
Absolutely! The amount of garlic can be adjusted based on personal preference. Feel free to experiment with the garlic quantity to find the perfect balance for your taste buds.
Yes, fermented green beans are a great introduction to the world of fermented foods. The tangy and garlicky flavors make them appealing, and the crisp texture adds a delightful crunch.
Once the green beans have reached the desired level of fermentation, transfer them to airtight containers and store them in the refrigerator. This helps to slow down the fermentation process and keeps the beans crisp and flavorful.