• 1/2 lb. Green Beans or similar bean
• 3 cups. Water (approximate)
• A few cloves of garlic, chopped
• A few red pepper flakes
• Freshly ground black pepper
• Fresh or dried dill week to taste
• One of the following:
  • 2 T. Salt or
  • A starter culture such as Caldwell’s Cultured Vegetable Starter or Body Ecology Starter Culture and salt as indicated by the instructions for the specific culture you are working with

Instructions:

Dissolve the salt in warm water and allow the mixture to cool (if using a starter culture, follow the instructions on the box).  Place ½ of the green beans in the fermentation container.  Add half the garlic and other spices.  Place the second half of the green beans and spices in the container.  Pour the salt water over the green beans and spices.  Ideally the green beans should be below the surface of the liquid (or use an airlock set-up).  Allow the beans to culture for two weeks or longer at room temperature.  If desired, once the culturing process is complete they can be moved to a storage container.  Store the beans in the refrigerator or root celler after the culturing process.

Makes approximately one quart.