• Rhonda

Fermented Green Beans

Updated: Jan 20, 2018

You have to try these!!



Fermented food promotes healthy guts by introducing beneficial bacteria.


Can we talk about FERMENTED food?

The amazing benefit of consuming fermented food is that it boosts the nutritional content. Not only does traditional fermentation make nutrients more bioavailable, but it also provides instant energy and produces healthy bacteria. And here is a few more benfits:

~Increased bioavailability of minerals

~Beneficial enzymes

~Certain nutrients, including B vitamins, biotin and folic acid

~Higher amounts of conjugated linoleic acid (CLA), particularly in fermented dairy

~Short-chain fatty acids, which help improve your immune system function


The Immune system improvement is why I got excited about trying fermenting at home.

The amazing benefit of consuming fermented food is that it boosts the nutritional content. Not only does traditional fermentation make nutrients more bioavailable, but it also provides instant energy and produces healthy bacteria. And here is a few more benefits:


Fermented Green Beans and Sauerkraut

So I tried Green beans and Sauerkraut

And I can honestly say, LOVED them both! How did I ever not know that these things were so easy to make and absolutely delicious.

All I needed was some wide mouth canning jars. Oh, I had to learn a few things about fermenting green beans.....like make two jars instead of one! You will eat the first one on day three of the fermenting process! You do not even have to be brave its that easy and that good. The fermented beans even make your Bloody Mary nutritious. Here is the recipe if you want to give it a try.

Fermented/Pickled Fresh Green Beans

You can make as many jars as you want, just double or triple the ingredients to suit your needs.


INGREDIENTS

  • 1 lb fresh green beans

  • 1 large clove of garlic per jar sliced thin

  • good pinch of red pepper flakes, more if you like spice!

  • 1 teaspoon dried dill (if using fresh dill 3-4 sprigs)

  • 2 cups of filtered water

  • 1 1/2 tablespoon sea salt

INSTRUCTIONS

  1. Clean as many jars as you will be filling. Each quart jar will hold 3/4-1 pound of trimmed green beans.

  2. Clean green beans and snap or cut off the ends.

  3. Blanch prepared beans in boiling water for about two minutes, put in ice bath, drain on paper towels.

  4. Place slices of garlic and blanched green beans into the jars. Pack the beans in close together stem end down. Fill the jar completely.

  5. Prepare the water. Add salt to the water. if making more than one quart double per quart you are making. Always keep the ratio of salt to water.

  6. Pour water over beans leaving 1 inch headspace for fermentation expansion. Add red pepper flakes and tsp of dill to each jar.

  7. Cover with lid, preferably air-lock type. Will work with just a lid but keep an eye on it. Let sit at room temperature for three days. Check after two days, when they are finished they will taste pickled and still retain their crispiness. Transfer to refrigerator when done!

Super easy and beyond good! #fermentedfood







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