Fermenting your food helps to infuse them with beneficial probiotics, so important for health and well-being! This one is another great recipe from Scott of Zukay Foods that I hope to try soon with the fresh beans from our garden this summer. Honestly I’ve never had them before, but knowing about Scott and tasting his other cultured foods, this one has to be pretty good too.
- ¾ – 1 lb fresh green beans (or wax beans)
- 1-2 cloves garlic
- ½ tsp dry oregano
- ½ tsp dry basil
- ½ tsp dry thyme
- 2 tsp sea salt
- Luke warm water (as needed), preferably non-chlorinated
- 1 qt. mason jar
- Chop up green beans into 1 inch long pieces and place in bowl. Mince garlic cloves and add minced garlic and spices with green beans in bowl. Mix well.
- Place vegetable mixture into 1 qt. mason jar, pushing down on veggies to get as much in as possible. Add salt and culture. Add enough lukewarm water to jar to bring level about ½ – 1 in below top of jar. Put lid on jar, and shake jar to evenly disperse culture and salt. Place in a warm (70 – 80F) place out of direct sunlight, and allow to sit for at least 3 days, and up to 14 days. Once fully fermented, refrigerate.
2. Make sure the contents get fizzy. If they do not get fizzy, discard the contents, as that is a sign that the lactobacilli did not properly ferment the vegetables and pathogens may have been able to take hold
*I (Scott) put 1 packet of yo’Kefir culture into 1 quart of non-chlorinated water. Add 1 cup of this mixture in place of dry culture and water.