Beans, fermented

Ingredients for 4 servings:

• 500 g bush beans
• 100 g onion(s)
• 1 cucumber(s)
• 2 tsp mustard seeds
• 2 tsp coriander seeds
• 1 tsp dill tips
• ½ tablet(s) caraway
• 2 cloves garlic
• 2 bay leaves
• 1 tbsp sauerkraut juice, as a starter
• n. B. water
• n. B. Salt, uniodized

Instructions

Working time approx. 35 minutes; Rest period approx. 14 days; Cooking/baking time approx. 10 minutes; Total time approx. 14 days 45 minutes

Bush beans or pole beans

Clean the beans and trim the ends. Then simmer the beans in plenty of water for 6-8 minutes. Let the beans cool. Slice the onion, slice the garlic, and dice the cucumber. Place the beans and all other ingredients in a fermentation pot and press down tightly. Weigh it down with a plate or stones. Cover with salted water. The salt-to-water ratio is: 20 g of salt to 1 liter of water. Let stand for about 2 weeks. Tip: I use spring water. Tap water should be boiled first.