Fermented green beans are crisp, tangy, and full of probiotic goodness. They retain their snap while developing a mild sourness and spice from the brine, making them a perfect addition to salads, rice bowls, or a savory snack straight from the jar. This easy recipe celebrates the natural freshness of beans while enhancing them with live cultures.
Ingredients (for a 1L Fermentation Jar)
- 300 g green beans, trimmed and cut into 3-inch pieces
- 20 g sea salt (1 tbsp)
- 450 ml filtered water (2¼ cups)
- 3 bay leaves
- 10 garlic cloves
- 1 dried red chili
- ½ tsp mustard seeds
- ½ tsp coriander seeds
- ½ tsp black peppercorns
Instructions
-
Prepare the Ingredients
Wash and trim the green beans. Peel the garlic cloves and lightly crush them to release flavor. -
Sterilize the Jar
Clean your 1L fermentation jar with hot water and let it air dry completely to prevent contamination. -
Assemble the Jar
Add the beans, bay leaves, garlic, dried chili, mustard seeds, coriander seeds, and black peppercorns into the jar, arranging them to minimize empty space. Place a glass weight on top to keep the beans submerged. In a separate bowl, dissolve the salt in filtered water to create the brine. Pour the brine over the beans until fully submerged. Leave at least 2 inches of headspace in the jar to allow gases to expand during fermentation. -
Seal with an Airlock
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out. -
Ferment
Let the jar sit at room temperature (around 25–30°C / 77–86°F) for 4–5 days. -
Check Daily
Make sure the beans stay submerged by pressing them down gently if needed. Begin tasting from Day 4 — they should be crisp, tangy, and aromatic. -
Store and Enjoy
Once fermented to your preference, remove the glass weight and airlock, seal with a storage lid, and refrigerate. Fermented beans will keep for up to 2 months.
Tips & Notes
- Salt Ratio: Around 3% brine works best to maintain crispness.
- Headspace: Always leave 2 inches of space for gases and bubbling.
- Airlock Lid: Prevents air exposure and simplifies the process.
- Flavor Boost: Add a slice of lemon or a few mustard greens for extra zest.
- Storage: Keep refrigerated after fermentation; flavor continues to mature slowly.
Final Thoughts
Crunchy, zesty, and probiotic-rich — fermented beans are a versatile and healthy addition to any meal. Try them as a side dish, garnish, or snack for a naturally tangy treat that supports your gut health!
