Lacto-Fermented Green Beans

Did you know there are more bus drivers than farmers in the US?

I read that statistic on a farmer’s blog and at first, was surprised. But when I thought about how few farmers are here in the North Country compared to just a few years back, and think of all the bus drivers on MTA buses alone–I believe it. The blogger made a valid point: Is the bus driver more likely to need to eat or is the farmer more likely to need a bus ticket.

The world is upside down.

It really makes me think about going big next season and opening our garden up as a CSA. But it’s September 2nd and last night it was below 40 degrees. A farmer relies so much on good weather. It’s kind of scary. We tend to be so disconnected from the world. When I lived in NYC I only noticed how bad the weather was when the subway was flooded and I couldn’t get to work. Up here there is a similar situation. If it snows a lot, the town plow gets our little dirt road last. And there have been days I had to call out of work.

Thinking about these things just puts me into hyper drive! Cold weather coming on makes me nervous about all those green tomatoes that aren’t in jars yet. But I have managed to get a good chunk of green beans blanched and frozen, but being the great experimenter that I am, I had to dry lacto-fermenting some!

Screen Shot 2017-09-02 at 8.21.02 AM

I am a sucker for beautiful jars on the counter filled with bacteria. Yeah, I said it!

Besides kombucha, honeyed garlic, lacto-fermented hot sauce, and apple cider vinegar, I now have some green beans soaking away.

2 lb. Green Beans
1/2 c. Sea Salt
1 Gallon of Water
3/4 c. Raw Apple Cider Vinegar
1 Tbsp. Red Pepper Flakes (more or less depending on the heat you’d like)
6 Garlic Cloves

1.) First you want to make your brine: Combine the water and sea salt and dissolve.

2.) Cut the ends off of the green beans and measure them to make sure that when they are in the jar, there will be a one inch head space. Tightly pack them into the jar.

3.) Top off with 2-3 cloves of garlic, a tsp. of red pepper flakes, and 2 Tbsp. of ACV into each jar being sure to leave a one inch head space.

4.) Now you can either secure with a coffee filter and rubber band or use the cap to seal the container. If using a tight lid, burp (simply open the lid) daily to remove any building pressure.

5.) Keep in a cool and dark place and taste test occasionally until you reach a desired flavor. Once they are ready you can store them in the fridge! Eat within the month!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s