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Found on food52.com
| Title: | Fantastic Fermented Green Beans Recipe on Food52 |
| Descrition: | Lightly adapted from Kevin West's Saving the Season. A note on salt: volume measurements for salt vary dramatically from brand to brand, so weighing the salt is your best bet. That said, the 6 ounces called for here will equal about 3/4 cup of Morton's coarse flakes. On weighing: the crucial thing in fermentation is not to have the vegetables exposed to the air; you want them fully submerged in the brine. As West suggests, the easiest, least expensive way to do this is simply to fill a Ziploc bag with extra brine (a 5 percent salt-to-water ratio, just in case it leaks and use the bag to push the beans down under the brine. It works surprisingly well. |
Fantastic Fermented Green Beans
Produce
Baking & Spices
Drinks
The first person this recipe
Found on food52.com
Food52
Fantastic Fermented Green Beans Recipe on Food52
Lightly adapted from Kevin West's Saving the Season. A note on salt: volume measurements for salt vary dramatically from brand to brand, so weighing the salt is your best bet. That said, the 6 ounces called for here will equal about 3/4 cup of Morton's coarse flakes. On weighing: the crucial thing in fermentation is not to have the vegetables exposed to the air; you want them fully submerged in the brine. As West suggests, the easiest, least expensive way to do this is simply to fill a Ziploc bag with extra brine (a 5 percent salt-to-water ratio, just in case it leaks and use the bag to push the beans down under the brine. It works surprisingly well.
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