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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
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 482 mg
- Sugar Content 1 g