Recipe: Lacto-fermented Green Beans with Cayenne Peppers and Garlic

Spice up your summer beans with the addition of hot and flavorful cayenne peppers and herbs.

½ cup sea salt sea salt sea salt
1 gallon filtered water filtered water filtered water
2 lbs. fresh green beans, washed fresh green beans, washed fresh green beans, washed
Grape or mesquite leaves Grape or mesquite leaves Grape or mesquite leaves
6-12 cayenne peppers, washed and tops removed
6-12 sprigs fresh dill sprigs fresh dill sprigs fresh dill
½ cup black peppercorns, crushed coarse black peppercorns, crushed coarse black peppercorns, crushed coarse
8 cloves fresh garlic, peeled and quartered
¾ cup raw apple cider vinegar raw apple cider vinegar raw apple cider vinegar

Make a brine by dissolving the sea salt in water.
Cut the ends off green beans. Measure them by the jars and cut them to fit in lengthwise, with 1 inch of headspace at the top.
Place ½ of one grape leaf or a few mesquite leaves into the bottom of each of 6 quart-size jars. Fill jars with green beans, tightly packing them into the jar.
Use a butter knife to gently slide in 1-2 cayenne peppers per jar. Do the same for the dill sprigs, 1-2 per jar. Add 1-2 tsp. crushed peppercorns atop the green beans, followed by 2-3 garlic pieces.
Pour 2 Tbsp. of apple cider vinegar into each jar, then fill with brine solution, leaving 1 inch headspace at the top.
If necessary, weigh the beans down under the brine.
Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using tight lids, burp daily to release excess pressure.
Once the beans are finished, put a tight lid on each jar and move to cold storage. The flavor will continue to develop as beans age.