FREE SHIPPING ON ORDERS $70+ | CONTIGUOUS U.S.

Search

SEARCH

RECIPE: LACTO-FERMENTED GREEN BEANS WITH CAYENNE PEPPERS AND GARLIC

Recipe: Lacto-fermented Green Beans with Cayenne Peppers and Garlic

star

Rated 5.0 stars by 1 users

Spice up your summer beans with the addition of hot and flavorful cayenne peppers and herbs.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$32.79

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt







INGREDIENTS:

  • ½ cup sea salt
  • 1 gallon filtered water
  • 2 lbs. fresh green beans, washed
  • Grape or mesquite leaves
  • 6-12 cayenne peppers, washed and tops removed
  • 6-12 sprigs fresh dill
  • ½ cup black peppercorns, crushed coarse
  • 8 cloves fresh garlic, peeled and quartered
  • ¾ cup raw apple cider vinegar



INSTRUCTIONS:

  1. Make a brine by dissolving the sea salt in water.
  2. Cut the ends off green beans. Measure them by the jars and cut them to fit in lengthwise, with 1 inch of headspace at the top.
  3. Place ½ of one grape leaf or a few mesquite leaves into the bottom of each of 6 quart-size jars. Fill jars with green beans, tightly packing them into the jar.
  4. Use a butter knife to gently slide in 1-2 cayenne peppers per jar. Do the same for the dill sprigs, 1-2 per jar. Add 1-2 tsp. crushed peppercorns atop the green beans, followed by 2-3 garlic pieces.
  5. Pour 2 Tbsp. of apple cider vinegar into each jar, then fill with brine solution, leaving 1 inch headspace at the top.
  6. If necessary, weigh the beans down under the brine.
  7. Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  8. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using tight lids, burp daily to release excess pressure.
  9. Once the beans are finished, put a tight lid on each jar and move to cold storage. The flavor will continue to develop as beans age.