Green Beans in Sour Milk Pickle

Ingredients

• 800 g green beans
• 1 head of garlic
• 4 tbsp mustard seeds (40 g)
• 0.5 tsp pepper
• 15 g sea salt
• 200 ml fresh whey (Reformhaus) or reconstituted whey powder

Instructions

1. 1.

   Clean and wash the beans. Separate cloves from the head, peel them, and slice finely. Combine all with mustard seeds, salt, and 800 ml water in a large pot and mix well. Bring to a vigorous boil over high heat, then remove immediately from heat and let cool.

2. 2.

   Place the vegetables in a sufficiently large fermentation vessel (or canning jar) and pour over the liquid and whey. Ensure the vegetables are fully submerged. If not completely covered, add boiled, cooled water. Seal the vessel loosely with an appropriate lid to allow gases to escape. When fermenting in jars, seal tightly with a rubber gasket; screw lids without rubber may burst from gas buildup. Important: darken the jars by placing a cardboard over them or storing in a cupboard.

3. 3.

   Let the fermented product sit for 5–10 days at a warm place (20–24 °C). Then allow it to ferment for another 14 days in a cooler spot (~15 °C). Afterwards, keep it even cooler for 4–6 weeks (0–10 °C). After fermentation ends, the sauerkraut is ready to eat. Store it cool and it will last six months or longer.