Garlic dill beans are one of the simplest recipes to get you started on the path to fermentation. Use any kind of pole beans you like.
Think of them as a “gateway ferment” to the wide world of fermented foods. Mwu-aahahahahahaha!
Video is 4:23 and shows the entire 13-day process, with updated progress every few days, as well as tips on keeping your ferment clean along the way.
- 1½-2 lbs. fresh pole beans (green or wax)
- 1½ quarts/liters filtered water
- 6-8 fresh dill sprigs
- 3-4 garlic cloves (or up to 8 if you REALLY LOVE garlic)
- 3-5 Tbsp. sea salt
- 1 tsp. peppercorns
- ¼ cup pickle brine (from previous batch)
- 1 fruit leaf (grape, cherry, apple, oak, etc.)
- Make Brine: Mix 3 Tbsp. sea salt to 1 quart of water. Stir until dissolved.
- Peel garlic cloves.
- Add beans, garlic, dill sprig leaves (remove from stems) in layers into gallon-sized jar or crock.
- Pour brine over vegetables up to 1″ below the top of the vegetables (they will settle).
- Add flexible lid and weight on top of veggies so they are completely submerged.
- Cover with dish or tea towel & secure with twine or rubber band.
- Put in coolest part of house or kitchen.
- Check every few days. Scrape, spoon or wipe out any mold that forms on top.
- Taste a bean starting after 5 days. When it has texture and taste you like, move to refrigerator. There they will keep for months (if they last that long!)