How to Ferment Green Beans

[@opybrook7766]

You actually made my heart ache watching you and your children work the garden together, the children playing on the farm. On our previous farm over three decades ago in Mena, Ark. I would spread a freshly washed and sun dried sheet on the parlor carpet, empty the 5 gallon or more bucket of green beans in the middle, give each of my children a big bowl and we'd wipe off the beans with our hands, snap off the stem end only then snap. From there we put the beans in cold fresh water. Then I canned them. I canned so many dozens of green beans. Actually canned over 2,000 quarts of every possible food each year for my large family😁. They are all grown now with adult children of their own now. I so miss those precious days with my babes...💞 Precious memories. I am only recently begun learning fermentation. It's an exciting new avenue of food preservation for me now that I am alone on my Indiana farm home 😄 Thank you for sharing your life 😄. Brook 🙋🍏🍎

[@Kathyahedrick3]

FYI , I’ve watched several videos on KZbin and I think your presentation is the best and , I’m going to use it with peppers and green beans! Thanks so much ❤, you have a beautiful home and garden, I wish you well!

[@SuraDoes]

Your family and garden are so beautiful! And thank you for the informative and helpful video. I am going to make my fermented green beans today 😊

[@lydiahall3986]

Can't wait for the bean harvest to try this! Thanks! Spring is soon around the corner :)

[@ajammes1]

LOVE fermented veggies. I also have the glass weights and they are in regular use. Since it is just me, I usually start my next ferment when I put the previous one in the fridge. I eat it so quickly I don't have to worry about space.

[@sewterie]

Three days in. Maybe I'll give a taste tomorrow. I think you said wait 5-7 days. Great videos. Thank you.

[@WilletteB]

First time sub. I don't know that I ever saw this method of green bean preservation. I'm guessing it's very much like pickles with the dill included. Sweet little guy eating green beans out of the jar. I need to try this this summer. Thank you for sharing.🙂

[@louishill7326]

Just discovered you today and watched two videos thanks for the great lessons. Looking forward to seeing more!

[@didjesbydan]

This is my first time trying a lacto ferment (of some wild turnip seeds, which are similar to green beans). A lot of what I've been reading adds salt by the 2%-of-weight rule, but a standard ratio of salt to water (as in her formula of 1 tablespoon salt to 2 cups water) seems much more sensible and simple. Thanks for the info--it will make it easier not to have to weigh and calculate things.

[@jasonbenjamin1464]

the problem with doing it that way is that you don't account for the water that is in the cucumber which is a ton of their weight. (green beans are probably fine to do it this way but i've been unlucky) if you don't account for the water weight of the cucumber you will under salt the brine and it will be much more likely to grow bad mold. it's not guaranteed but it's worth it to be sure.

[@dianalambert4144]

These look good! I used to can dill beans but I've gotten interested in fermenting so I need to try these.

[@theprairiehomestead]

Give them a try and let me know what you think! :)

[@FarmhouseTeas]

I love making pickles this way, I haven't tired beans yet! My problem is room to store them all when they are done. Our larder didn't end up being as cold as we had hoped so we are looking for a new place. We stored last years under the house but I don't know that it was cool enough. We have yet to see what we have left down there. I made pickled sour kraut with grated cucumbers today that were too soft for crunchy pickles. Your kids are adorable! And such cheerful helps. Love how the older one was roping the cow :) #wyominglife Makes me think of my hubby.

[@theprairiehomestead]

I struggle with that as well. Our basement isn't cold enough either, so I put them in our 2nd fridge that's out in the shop. But space is limited!

[@tigersmith-yy2sv]

Thank you, glad i found this recipe xx

[@theprairiehomestead]

Here's a printable recipe for how to ferment green beans! www.theprairiehomestead.com/2018/09/pickled-green-beans-recipe.html

[@northwestgardener5076]

Thanks that was very helpful.

[@theother9941]

How clean does the jar have to be? Does it need to be sterile?

[@jcgirl3]

Awesome! can you just eat them raw after fermentation?

[@sharorganic5841]

☹️🤭 I forgot about making it. Two weeks ago. Can I still put it in the fridge and eat it? It’s a little cloudy

[@lynellebishop7298]

Can I use the juice from a past ‘dilly’ and replace fresh green beans and garlic? How would that adjust time outside of fridge?

[@LatteBrown]

You can try it, but I was told that fermenting is a process of stages. You want each new batch to go through the different stages. Previously fermented brine won't give the same results as new brine. Having been told this I use new brine for each new batch. The used brine can be used for salad dressing etc.

[@kristendennison8439]

I have two questions. One, how long can I safely leave them on the counter to ferment? Two, it’s been a little over two weeks and I haven’t seen any bubbles. I’m using the lid with bubbler.

[@charleneloftis7571]

glass weights? where do you get those?

[@sylviesilver5961]

How long would these beans keep if not kept in a fridge ?

[@claire_A-T]

Thank You.

[@Blackdog1117]

Audio is hard to understand with inconsistent volume etc. I would like to see the recipe written out to attend this video.

[@SD-iy3sp]

Jill Are these improper 2% Brine measurements in these two videos? - 4:50 mins into Preserve Your CUCUMBERS the Old-Fashioned Way | Fermented Pickles, kzbin.info/www/bejne/pHmldpuurNGfeLs (shows 4 cups of water with 1T), while - 2:20 mins into How to Ferment GREEN BEANS kzbin.info/www/bejne/fH2TfpSVbNeWm8U (shows 2 cups of water with 1T) I totally support you Jill, there is no evil intent here.

[@billkieger4851]

1Tbsp of salt in 4 cups of water gives you a 2% brine solution ☺️

[@judyTRON3000]

Alternative to the glass weights?

[@debbiecrochiere2182]

Scub up a rock the appropriate size and put it on top of your ferment. River rocks are perfect, find some that are smooth , round and flat.

[@nobakwaas5161]

Do i have to cook beans before fermenting them?

[@ajammes1]

No. She just snipped the ends and rinsed them with cool water.

[@chochooshoe]

did you watch the video at all?

[@honeytoone8610]

It’s been four days and every time I burp it there hasn’t been any build up. Is that normal? I went a few days in between burping.

[@cstreyle2914]

What kind of water did you use...tap, distilled, water softened?

[@tt6pam]

Great question because in a sourdough starter video Jill says to use unchlorinated water, but the only way to get that is to let water sit out for 24 hours I think? Otherwise city water is going to have chlorine in it.

[@ajammes1]

Most fermenters recommend non chlorinated. I have used tap water after letting it sit on the counter for a few minutes with no problems. I prefer carrots and cauliflower though.

[@skylartipton909]

Distilled water is the best

[@AF0093]

You used what size jar for your brine? And how many cups of water and salt you used? You didn’t use all the brine thought right? Also what size jar for the beans was that? About a week or two you said? Thanks!

[@zohraghallaf5061]

تبارك الله ما شاء الله لا قوة إلا بالله

[@marygonzales5957]

I thought you were going to boil the green beans then cool them. Y pantry for later

[@azrausa]

I Do you put one tablespoons of salt per two cups of water ?