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Fermented runner beans

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Ingredients for 4 servings:

  • 1 kg runner beans
  • 1 tsp mustard seeds
  • 2 garlic cloves
  • 2 bay leaves, fresh
  • 1 tsp savory, dried
  • 1 tbsp sauerkraut juice
  • n. B. Salt water, 25 g salt/1 l water

Instructions

Working time approx. 30 minutes; Rest period approx. 42 days; Cooking/baking time approx. 10 minutes; Total time approx. 42 days 40 minutes

Clean the beans and cut them into 2 cm long pieces. Boil the beans in water for about 10 minutes, then let them cool. Place the beans in a fermentation pot and mix with the remaining ingredients. Cover with stones and fill with salted water. The stones must be covered. Let them ferment in the fermentation pot for about 6 weeks. The beans can then be eaten hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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