Sour Snap Beans

Rating: 2.25 / 5.00 (4 Votes)

Total time: 45 min



A bean recipe for every taste:

Prepare beans, rinse, drain and shred, mix with salt and sugar. Place 1 layer of savory on the bottom of the stone pot, layer the beans over it exactly, sprinkle each layer with coarsely chopped savory and tamp it down. Cover the top layer with a linen cloth, put a lid or a plate on it and weigh it down with a stone. For the main fermentation place in a warm room (18-20 °C ) for 8-12 days if possible, then store cooled down. After 4-6 weeks the first vegetables can be taken out. Beans Wash, clean and chop the beans with a heaped teaspoon of salt per kilo of vegetables in a baking bowl and mash well until liquid comes out. Then press the vegetables into canning jars up to about four-fifths of the way up and cover with brine. Seal the jar tightly and let stand in the dark at room temperature for 8-10 days. Then continue to ferment in a cool room for 4-6 weeks. For larger quantities are just as suitable special fermentation pots made of glazed clay.

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