lacto ferment

I started some lacto-fermented dilly beans from green beans and dill that didn’t sell at the farmers market. I arranged it prettier, but then I decided I wanted it in a half gallon jar instead of a gallon, so I just kinda stuffed the beans in.

Ingredients: Around 2 lbs of green beans About 48 oz of filtered water (quart and a pint) 3-4 tablespoons of sea salt 2 teaspoons of crushed chili flakes 5 cloves of garlic, smashed handful of dill

All of these ingredients are approximate, I just kinda winged it. Though I’ll probably go back and add some peppercorns and flower dill tomorrow.

I stirred the salt into water until it dissolved in a container I wasn’t gonna store the beans in (this is the brine). Then (the way I usually do it) I added the crushed garlic, chili flakes, and dill to the bottom of the jar. That way when you’re ready to eat them you don’t have to dig thru the seasonings to get the beans. Some people like to use flower dill since it looks nice in the jar, but dill leaf is what I had on hand and works well too. I trimmed the stems off of the green beans as well. You can arrange the beans straight up and down or horizontally stacked in the jar if you like. This is also for aesthetics, but it does make serving easier. I just kinda smashed mine in there. After the beans are in, pour the brine over until everything is submerged.

When that’s all done I covered my jar mouth with muslin and secured it with a lid band. Some people seal it up with the lid and “burp” the jar everyday to release pressure that builds up.

It’s called lacto fermentation because the bacteria lactobacillus creates lactic acid which inhibits growth of harmful bacteria. It also aids in digestion and preserves the food with all those good nutrients intact! Fermented foods are delicious and can be easy to make. Kimchi, sauerkraut, and pickles are all pretty simple to make and enjoy. They’re just the tip of the iceberg tho. Grains, legumes, diary, vegetables, and fruit can all be preserved and fermented. It often extends the shelf life of otherwise perishable foods - so you can enjoy things like wine for way longer than you’d be able to keep grapes on the table.

Hopefully I can document my adventures in fermentation more thoroughly. Next on my list is plum wine and preserved garlic.