My favorite part of growing my own food and visiting my local farmers market this year has been coming up with new recipes for preserving the harvest naturally. Here is a great recipe to preserve the ever growing bounty of green beans.
A couple weeks ago at my farmers market I found some beautiful radishes. Since green beans are at the height of the season, I decided to ferment them together with red onions and thyme I have growing in a container in my front yard. To add a little pizazz, I decided to throw in a Thai chili pepper that I had frozen last year. I allowed this to ferment for about 1 and a half weeks. It was definitely done as when I unscrewed the lid, it was fizzing like crazy! A clear sign of fermentation.
Oh my wow, am I ever pleased with this recipe. The radishes and red onions compliment the green beans nicely adding a bit of a bite and a stronger tasting pickle. The thyme infused the ferment beautifully and tastes great along side the vegetables. I’ll definitely have to make a few more of these jars before the winter is upon us.
For nutritional benefits and an explanation of what lacto-fermentation is, click here.
Naturally Pickled Green Beans with Radishes, Red Onions and Thyme
These measurements are not exact. Feel free to add more or less of any ingredient.
- A good handful of freshly picked green beans, cut in thirds
- 1/2 red onion, sliced
- 1 garlic clove, sliced
- 4-5 radishes, sliced
- 3 sprigs of fresh Thyme
- 1 Thai chili pepper (optional)
- 1 tbls sea salt
- 4 tbls whey (If you do not have whey, feel free to add 1 tbls extra sea salt)
- filtered water (must be filtered as chlorine will disrupt the fermentation process)
- Blanch the green beans for 3 minutes.
- Once blanched, in a large bowl mix together the green beans, onion, clove and radishes.
- In a quart sized mason jar add 1/3 of the vegetables and a sprig of thyme.
- Add another 1/3 of the vegetables followed by the second sprig of thyme.
- Finish with the last 1/3 of vegetables and the last sprig of thyme.
- Top with the Thai chili pepper.
- Add the filtered water, sea salt and whey. Make sure you add enough water to cover the vegetables and that it’s 1″ from the top of the jar.
- Cover and shake it up.
- Uncover and make sure all vegetables are underneath the liquid. Cover and tighten the lid.
- Allow to ferment in a dark cool place for 3 days up to two weeks (or more). For this recipe, it took about 1 1/2 weeks to ferment.
- After fermentation, place in a fridge where it will continue to ferment at a much slower pace and develop in flavors!
This post is a part of Two for Tuesdays.