Fermented Carrots and Green Beans
- 4 cups filtered water
- 1½ Tablespoon sea salt
- 4 medium carrots
- ½ pound green beans
- 1 sprig fresh dill
- 1 clove garlic, sliced
- 8 peppercorns
- 2 wide-mouth glass jars
Seasoned Cook: Our simple brine gets you started with fermentation, which provides beneficial bacteria. Try these two vegetables and move on to others. Experiment with other spices and flavor combinations such as dried chili peppers, ginger, onion, coriander and lemon zest.
- Add water and salt to small pot over low heat; stir until completely dissolved. Cool brine to room temperature.
- While brine is cooling, chop carrots and green beans 1 inch shorter than height of jar. Cut resulting carrot pieces into sticks and place vertically in jar along with dill sprig. Place beans vertically into the other jar along with peppercorns and garlic.
- Pour brine over carrots and green beans leaving 1 inch of airspace. In order to prevent mold, keep veggies submerged in brine by using a weight, such as a smaller jar (filled halfway with water) placed on top of them. Cover with a cloth and secure to larger jar with a rubber band.
- Allow to sit at room temperature for up to two weeks; time will vary based on temperature and preferred taste. May take up to 5 days to start bubbling, which is a sign of fermentation. Vegetables are ready when they taste tangy and sour. Store in refrigerator.
Per 1-ounce carrot serving (2 sticks): 12 calories, 0g protein, 3g carbohydrate (1g fiber), 0g fat (0g sat, 0g mono/poly), 130mg sodium
Per 1-ounce green bean serving (6 beans): 9 calories, 1g protein, 2g carbohydrate (1g fiber), 0g fat (0g sat, 0g mono/poly), 130mg sodium