Oops.
I went to a couple of different stores, and fresh green beans were nowhere to be found. Bummer. But then I realized that I had frozen green beans. Would it work?
The lid made a lot of sense and I loved that I didn't have to do anything except screw the lid on. Nothing else to think about, unlike other fermenting methods I've used. I really liked the glass weights, since they had a grooved top that made them really easy to insert into the jars and take them out.
After two weeks, I was really curious about the beans. there was a slight whiff of dill even before I opened the jar that was enticing. It reminded me of pickles that I like. Mmmm.
The brine had good flavor, but the beans were a big nope. They were too soft to be pleasant to eat (although the flavor was good when I nibbled a tiny bit). Not a problem with the recipe, though. I really shouldn't have started with those frozen beans. I'm going to be looking for beans in the stores and farmers market, and I'll give this a try again.
If you're curious about the recipe, here it is. Use fresh beans, okay?
Fired Up Green Beans
Recipe courtesy of Nourished Essentials
1 pound green beans, topped, tailed and trimmed to fit inside the jar
2 cloves garlic
2 sprigs of dill
The brine had good flavor, but the beans were a big nope. They were too soft to be pleasant to eat (although the flavor was good when I nibbled a tiny bit). Not a problem with the recipe, though. I really shouldn't have started with those frozen beans. I'm going to be looking for beans in the stores and farmers market, and I'll give this a try again.
If you're curious about the recipe, here it is. Use fresh beans, okay?
Fired Up Green Beans
Recipe courtesy of Nourished Essentials
1 pound green beans, topped, tailed and trimmed to fit inside the jar
2 cloves garlic
2 sprigs of dill
1/2 teaspoon chili flakes
4 cups of water
2 tablespoons sea salt (I used kosher. Canning salt would also be a good idea. Table salt generally isn't used for pickles)
In a saucepan, heat water. Add salt and stir till dissolved. Cool to room temperature.
Place garlic cloves, dill and chili flakes in the bottom of a pre-sterilized, quart-sized wide mouth mason glass jar. Next, add the green beans.
Carefully pour the cooled brine over the green bean mix until completely covered, leaving 1 1/2 inches of head space. (I used one of the Easy Weights to hold the beans under the liquid.)
Cover the jar with the Easy Fermenter Lid.
Store in a cool, dark place (room temperature 60-70°F is preferred,) for 1 to 2 weeks.
Once jar has been opened, move to cold storage. The flavor will continue to develop with time.
I got the easy fermenter kit from the company at no cost to me to do a review. I decided to post the recipe, as well, since it's a keeper.
4 cups of water
2 tablespoons sea salt (I used kosher. Canning salt would also be a good idea. Table salt generally isn't used for pickles)
In a saucepan, heat water. Add salt and stir till dissolved. Cool to room temperature.
Place garlic cloves, dill and chili flakes in the bottom of a pre-sterilized, quart-sized wide mouth mason glass jar. Next, add the green beans.
Carefully pour the cooled brine over the green bean mix until completely covered, leaving 1 1/2 inches of head space. (I used one of the Easy Weights to hold the beans under the liquid.)
Cover the jar with the Easy Fermenter Lid.
Store in a cool, dark place (room temperature 60-70°F is preferred,) for 1 to 2 weeks.
Once jar has been opened, move to cold storage. The flavor will continue to develop with time.
I got the easy fermenter kit from the company at no cost to me to do a review. I decided to post the recipe, as well, since it's a keeper.