SUPER FAST AND EASY GREEN BEAN PRESERVATION (Immune Boosting!)
Garlic, tomatoes, green beans, oregano, and tomatoes come together to make the best snack!
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Fermentation is a wonderful preservation method that allows you to put up a large amount of food in a very short period of time. Because we experienced a hard freeze a bit early this year, we needed to preserve a LOT of green beans all at once!
In this video, Carolyn shares our favorite fermented pickled green bean recipe that we call "Pizza Beans". By adding ingredients like garlic, oregano, and diced tomatoes, our pickled green beans have a slightly "pizza-like" flavor that we all love!
For the full recipe, visit our blog: homesteadingfamily.com/lacto-fermented-green-beans
Grab our favorite fermenting weights here: https://www.amazon.com/gp/mpc/A3GLGJ303TMM8D
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Wow. I can do this. Thank you 😊
Great, I really want to try this with the last of the beans! Thank you for sharing your knowledge Carolyn! 🙂
One question though. I thougth you shouldn’t eat beans raw because of some toxic component that gets destroyed by heat. Does that get digested or something like that in this prosess? I’ve eaten undercooked beans once, and got the stomachache of my life!
Our fermented beans didn’t cause adverse digestive issues, Inger. I would avoid using bush or pole beans that have gotten too old on the vine. You know, when the beans start having large bulges with the growth of the inside beans. Those ones: that’s when I take the inside beans out and boil them. Good luck.
Thank you for letting me know, TJ! 🙂 I will give it a go then.
You need to put a grape leaf or oak tree leaves in your carrot jar to retain the crispness. The secret is the tannic acid.
Could I substitute alder leaves – live in Alaska, so no grapes or oaks. Thanks
Horseradish leaves will work
Or a tea bag.
@Natalie Butler Thanks!
What are the average temperatures of the space you’re in?
You are such a wonderful teacher. You should have your own tv show. Thank you so much for sharing your knowledge.
I agree! 😊
This is her tv show!
She does. Its here in You Tube!
Good video Lacto-Fermented Green Beans, thanks for sharing to us such amazing informative and educational for homesteading and gardening work.
I bet my kids would love these! Thank you for sharing this recipe!
You mention distilled water. Is it okay to use “Spring Water” bought from the store rather than distilled? And thank you for another great video!
I do and it’s fine.
To find the handled weights: Put in Amazon search bar: 4-Pack-Fermentation-Glass-Weights-Handle
Might I just say…what beautiful picture of you (thumbnail photo)!!
I canned bread and butter pickles today. I can as much from my garden as possible. It makes a difference and everything is organic.
Thank you for another wonderful video. I’ve looked for the link on the book Traditionally Fermented Foods but can’t find it. I did however find LOTS of other great links!
I bought this book on your recommendation! I’m so excited to try out all of the recipes.
This weekend I picked SO many green beans 👍
thanks for sharing
Fyi, in a pinch a sandwich bag filled with some water makes a a good “lid”. Bubbles will float up between bag and glass jar but keep everything under brine.
I see you got some sunshine! 🌞😊
What indoor temps would you recommend?
Love this recipe! Thank you! This harvest season I have tried fermenting vegetables for the first time & am loving it.
This looks great! After the ferment is done, do I have to leave the weight in the jar when it goes to storage so the veggies continue to remain under the brine?
I decided to ferment the last of my dragon tongue green beans because I’m so busy being back at work … I chose to use a lid that is supposed to let the gasses escape … unfortunately MY JAR SPLIT 😭 I was so disappointed
Oh my, I just fermented green beans for the first time and added about 15 cloves of garlic! 😄🤞🤞