Lacto-Fermented Runner Beans

A natural, probiotic-rich way to preserve climbing beans without using vinegar. This traditional lacto-fermentation method keeps the beans incredibly crisp, sour, and punchy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dissolve 15g of sea salt into 500ml of warm, filtered water. Stir well and allow the brine to cool down completely to room temperature.

Step 2

Pack the sliced runner beans, smashed garlic cloves, and dill tightly into a clean glass jar, leaving roughly 3cm of headspace at the top.

Step 3

Pour the cooled brine completely over the beans, ensuring every single bean is fully submerged under the liquid to prevent mold. Use a clean fermentation weight if needed.

Step 4

Seal the jar loosely with a lid to allow fermentation gases to escape. Leave at room temperature out of direct sunlight for 5 to 7 days until sour and tangy, then seal tightly and transfer to the fridge.