Traditionally Fermented Foods by Shannon Stronger (Page Street, 2017) explains how to preserve food using traditional fermentation processes. Fermenting food can provide your family with nutritious meals while decreasing food costs. This recipe for canned green beans is inspired by pizza, but is much healthier for you.
These pizza-inspired green beans have a great crunch and bold flavor. Serve them as you would a pickle at lunch, add them to a crudité. platter or chop them up for a flavorful salad addition. The brine is also delicious when paired with olive oil for an Italian-inspired salad dressing.
• 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
1. 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.
2. 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.
3. Place at cool room temperature (60 to 80 degrees Fahrenheit, optimally) and allow to ferment for at least two weeks.
4. 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.
5. 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.
Reprinted with permission from Traditionally Fermented Foods by Shannon Stonger, Page Street Publishing Co. 2017.