Ferments at least 2 weeks / Storage Time: 2 to 12 months DURATION
1 quart SERVINGS
- 1 teaspoon dried oregano
- 1 garlic clove, peeled
- Approximately 1 pint green beans
- 2 small fresh tomatoes, diced
- 1 1/2 –2 tablespoons salt (more in warmer temperatures)
- Water as needed
- Add the dried oregano and garlic to the bottom of a quart (1 liter) jar. Layer in half of the green beans and half of the diced tomatoes. Repeat with the remaining green beans and tomatoes up to the 3 1/2 -cup mark on the jar.
- Add the salt and pour in enough water to cover all of the vegetables. Add the fermentation weight of your choosing and seal the jar tightly.
- Place at cool room temperature (60 to 80 degrees Fahrenheit, optimally) and allow to ferment for at least two weeks.
- If you haven’t used an airlock, then during this period, especially the first 5 to 7 days, you will need to burp the jars by quickly opening them to release the built-up gases that result from fermentation. To do so, carefully and quickly open the jar, listen for the release of gas and close the jar back up with just a bit of the gases still remaining inside.
- After at least 2 weeks, move jar to cold storage or serve.These will keep for several months at room temperature and 6 to 12 months in cold storage.More from Traditionally Fermented Foods:• Gluten-Free Sourdough Country Bread Recipe• Fermented Horchata Concentrate Recipe• Summer Squash Cortido Recipe
Reprinted with permission from Traditionally Fermented Foods by Shannon Stonger, Page Street Publishing Co. 2017.