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These green beans are best served cold as a salad or snack.
Photo by Shannon Stonger
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“Traditionally Fermented Foods” by Shannon Stronger walks you through how to preserve foods the old-fashioned way.
Cover Courtesy Page Street Publishing
Ferments at least 2 weeks / Storage Time: 2 to 12 months DURATION
1 quart SERVINGS
Ingredients
- 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
Directions
- 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.
by Shannon Stonger, Page Street Publishing Co. 2017. 
