adapted from culturesforhealth.com Makes 2 quarts.
- 2 quarts water
- 4-6 tablespoons sea salt
- 1 pound young green beans, trimmed
- 2 tablespoons red pepper flakes, or to taste
- 4 garlic cloves, peeled and smashed
- 1 teaspoon black peppercorns
- 2 large handfuls of dill (flowering heads preferred, but leaves work well too)
- Dissolve sea salt in water to make a brine. Set aside.
- Divide the red pepper flakes, garlic cloves, peppercorns, and dill between 2 quart-size glass jars.
- Place the green beans on top of the seasonings, straight up if they are long and thin or sideways if thicker and cut into chunks. Cover with brine solution, leaving 1 inch headspace at the top of jar.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. (you may also use a glass in the top of the jar to weigh the beans down. Make sure they are all under the brine adding more water if needed.
- Once the beans are finished, put a tight lid on the jar and move to fridge.