Step 1

Dissolve the salt in a 1/4 cup of water in the bottom of a glass jar.

Step 2

Wash the green beans and trim the tops. Peel the garlic clove. If you’re using a pint jar, then beans will need to be trimmed to fit.

Step 3

Pack the jar with the beans and garlic. Add the culture (if you’re using it) and fill the jar with water, leaving 1 inch of headroom at the top of the jar.

Step 4

Use a weight to make sure that the beans remain below the brine. Cap with a lid that will let CO2 escape as the ferment bubbles. See notes for details.

Step 5

Place the jar somewhere dark (a kitchen cupboard is perfect) to ferment for 2-3 days. After 3 days the beans will be fermented but still crisp. Store in the refrigerator and eat within 1 month.

Step 6

Fermentation can be used for long-term preservation. See the section above for information on how to adjust this recipe for storage pickles.