Fermented French Beans
Fermented green beans are crisp, tangy, and full of probiotic goodness. They keep their snap while developing a mild sourness and gentle spice from the brine — a perfect addition to salads, rice bowls, or a savoury snack straight from the jar.
Ingredients
For a 1 L 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 chilli
- ½ tsp mustard seeds
- ½ tsp black peppercorns
- ½ tsp coriander seeds
Equipment
- 1 L glass fermentation jar
- Glass weight
- Grommet lid and airlock
Method
Prepare the ingredients
Wash and trim the green beans. Peel the garlic cloves and lightly crush them to release flavour.
Sterilise the jar
Clean your 1 L fermentation jar with hot water and let it air dry completely to prevent contamination.
Assemble the jar
Add the beans, bay leaves, garlic, dried chilli, mustard seeds, coriander seeds, and black peppercorns to the jar, arranging them to minimise empty space. Place a glass weight on top. In a bowl, dissolve the salt in the filtered water to create the brine, then pour it over the beans until fully submerged. Leave at least 2 inches of headspace for the gases to expand.
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) for 4–5 days.
Check daily
Keep the beans submerged, pressing 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. They keep for up to 2 months.
Watch the walkthrough
Notes & variations
- Salt ratio: around a 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.
- Flavour boost: add a slice of lemon or a few mustard greens for extra zest.
- Storage: keep refrigerated after fermentation; flavour continues to mature slowly.
Crunchy, zesty, and probiotic-rich — fermented beans are a versatile, healthy addition to any meal. Try them as a side, garnish, or snack for a naturally tangy treat.
