Fermented Green Snippel Beans

Ingredients

• 1 kg green string beans
• Salt
• 1 tsp dried bean herb
• 25 g coarse sea salt

Instructions

1. 1.

   Wash the beans, drain them, trim the ends and cut them into roughly 2 cm thick pieces.

2. 2.

   Cook the beans in boiling salted water for 5 minutes. Then drain, shock with cold water and let cool for 20 minutes.

3. 3.

   Place the beans in two canning jars. Mix the bean herb with salt and add to the beans. Use a wooden spoon to press so that liquid is released. Weigh them down with a heavy object: the beans should be fully covered by their own juice. Cover with a muslin cloth and keep in a dark place at room temperature for 1 week.

4. 4.

   Then fill a canning jar. Rinse under running water before further preparation and cook.