Re: Fermentation

Sorry not to respond sooner!

Start with sterilized quart jars. Put in 2-4 cloves of garlic and a couple of sprigs of dillweed (it would probably amount to about 2 tablespoons). Stuff the jar with raw green beans leaving about 1 1/2 inches empty at the top.

Add EITHER: 2 tablespoons of Sea Salt (good quality)

OR:

1 tablespoon of Sea Salt PLUS
4 tablespoons of whey

(I do the latter, getting whey by draining yogurt through cheesecloth.)

Add spring water, leaving 1 inch empty at the top.

Leave the jar(s) at room temperature for about 2-3 days. Ideally, this would be in the 70s. If the temperature is over 80, it will ferment faster. After the 2-3 days, move to cold storage.

Beans can be eaten right away, but I like leaving things for at least a month.




I have done cucumbers (dilly and garlicky) and beans. I put up some cauliflower last year but have not sampled it yet.

You can experiment a lot using the spicing in traditional pickle recipes. I hope to get to more of that this summer.