I'm sure that many of you are enjoying an abundance of green beans this summer. We love green beans in this house and I had a bunch from the co-op that I wanted to culture very quickly this past week.
I washed and removed the stems from my green beans. I used the 1 1/2 liter size pickl-it jar and packed it with the green beans until it reached the shoulder (my guess is between 1-2 pounds of green beans). I then placed the glass dunker on top to help keep the beans under the brine and poured a 2% salt brine over the beans (you can use this guide for figuring out salt brine). And that was it! I let them sit out for 3 days in my dark pantry where it is a bit cooler than the rest of the house (ideal fermenting temp is around 70 degrees).
(Featured on Healthy Home Economist)