Lacto-Fermented Green Beans

Introduction

Jade Novarino of CAMPO Collective demonstrates this simple lacto-fermentation process for crunchy, tangy green beans. This natural pickling method uses just salt, water, and time for a probiotic-packed snack.

Ingredients

• Fresh green beans, trimmed

• Water

• Salt (3% of the total weight of beans + water)

• Lemon peel

• Ginger slices

• 1 dried cayenne chile

• 1 clove garlic

Steps

1. Sterilize jars and lids by boiling in water for 10 minutes or using a dishwasher sterilization cycle.

2. Place jar on a kitchen scale and tare to zero. Fill with beans and water to cover them completely.

3. Weigh jar contents and calculate 3% of total weight for salt (e.g., 860g = 25g salt). Add salt and shake to dissolve.

4. Add lemon peel, ginger, chile, and garlic. Ensure everything is submerged under brine, using a weight if necessary.

5. Cover jar and leave at room temperature for 24 hours.

6. “Burp” jar daily (open lid briefly) for about a week until bubbling slows.

7. Once activity subsides, store beans in the fridge to slow fermentation. Enjoy as a snack or side dish.