Fermented "Dilly" Beans
Crunchy, lacto-fermented green beans packed with garlic and dill. The addition of a tannin source (tea bag or grape leaf) ensures the beans stay crisp and do not get mushy.
Ingredients
- 1 lb Fresh Green Beans (Ends snapped)
- 3 Cloves Garlic (Smashed)
- 1 tsp Chili Flakes (Optional)
- 1 Black Tea Bag or Grape Leaf (Crucial for crunch) Sea Salt & Filtered Water
Instructions
Place garlic, chili, and tea bag at the bottom of a clean jar.
Pack green beans in vertically and tightly.
Place the packed jar on a scale and Tare (Zero) it.
Fill with water to cover beans. Note the weight of the Water + Beans. Multiply that weight by 0.025 (2.5%) to get your salt amount.
Pour the water out into a cup, dissolve the salt, and pour it back over the beans. Ensure beans are fully submerged (use a weight).
Ferment at room temperature for 3-7 days. Taste at Day 3. Refrigerate when sour.