Fermented Green Beans

Lacto fermented Dilly Beans
By: Agricola

3 TBS Kosher salt
4 cups of water
5-6 dill sprigs
4 garlic cloves, peeled and smashed
1 TSP of black peppercorn
1-2 TBS of dried red chili flakes
1 pound of green beans trimmed

Directions: Stir salt into 4 cups of water until dissolved. Set Aside. Dived herbs and spices evenly between two quart jars. Tightly pack beans into jars. Fill jars with brine solution, stopping 1 inch from the top of the jar. Set small glass jar filled with water and sealing (or another type of weight) on top of beans to help submerge them in the brine. 

Loosely cover the jars with cheesecloth and set aside in a cool room temperature for 7-10 days. After 7 days, taste a bean. If it tastes ripe (and tangy) enough for your liking seal jars and transfer to the fridge. 

PS: If you see any mold beginning to grow on the top of the brine, simply scrape it off. As long as the vegetables stay submerged under the brine and not exposed to air, they are fine.