John Myers
Ingredients for 6 servings:
- 4 kg beans, green broad
- 100 g salt
- 60 g sugar
Instructions
Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes
Wash, trim, and chop the beans, or put them through a grinder. Cut them as you would for chopped bean soup. Mix the slices with salt and sugar, press firmly into six 720 ml jars, and press them very firmly into the jars. Cover the jars with plastic wrap and screw the lids on. It’s best to place the jars on a tray for the next few days, as some liquid will occasionally leak out during the fermentation process. Always wipe away this liquid, as it could smell. Now let the jars stand in the kitchen for 8 to 10 days. At around 18°C, the beans begin to ferment. They can then be transferred to the cool cellar. After 3 weeks, you can open the first jar. I braise these beans with bacon and onion for about 45 minutes, then add mashed potatoes and a Mettwurst sausage, and you have a delicious meal.
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