- Prep Time
- 1 1-Qt JarServings
- 1 to 2 hot Thai red chiles, stemmed (or 1/2 tsp red pepper flakes)
- 2 cloves garlic, peeled
- 1 tsp yellow mustard seeds
- 1/2 tsp black peppercorns
- 1 cup packed fresh dill (leaves and stems)
- 9 oz green beans, untrimmed
- 3 cups filtered water
- 1 1/2 tbsp sea salt
- 1 small green or purple cabbage leaf
- 1 1-qt wide-mouth glass jar with lid, sterilized
1. To a 1-qt wide-mouth glass jar add chilies, garlic, mustard seeds and peppercorns. Place dill on top.
2. Add beans, packing tightly, leaving 1 to 2 inches head-space between beans and rim of jar.
3. In a large glass measuring cup, stir together filtered water and salt until salt dissolves. Pour into jar, filling to just under rim.
4. Arrange cabbage leaf over top of beans to keep beans submerged in liquid; seal loosely with lid. Let ferment in a cool place, away from direct sunlight, opening jar every 24 hours to release pressure until mixture reaches desired taste, 14 to 21 days. (NOTE: The longer the beans ferment, the tangier they will taste.)
5. Discard cabbage leaf, seal tightly with lid and refrigerate for up to 12 months.
- Serving Size: 4 to 6 beans
- Calories: 10
- Carbohydrate Content: 2 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 482 mg
- Sugar Content: 1 g