fermenting green beans

It's a wonderful thing in Margate. The community has set up a system. Food from supermarkets is supermarkets is no longer thrown away so I grabbed loads of packets of Sainsbury's green organic beans for free... Sure, they were a bit old but that doesn't matter..

Here's what I did

- top and tail the green beans and throw away any ones that are a bit squishy or bad 

- then chop them roughly into 3 cm pieces and give them a good wash (I put them in a save and use the shower head to do it as it seemed like a good way to make sure they were cleaned of any nasties )

- I gave the jar a quick disinfect and wash with warm water and then at the bottom of the jar put bay leaves, sliced Ginger, sliced garlic, normal peppercorns, loose black tea, Szechuan peppercorns, And probably a few other things I might have forgotten 

- I put all the green beans into a catering sized pickled egg jar. There was about 940 G. Of them and lucky for me. They filled the jar exactly full

-I then made up the brine which was 25 grams of salt per 1 litre of water. Just give it a good stir and then you're ready to tip it into the jar 

- push the green beans down so they was submerged under the brine and then used a cabbage leaf to push round the edges of it. This was also submerged and to stop any beans from rising to the top. 

- then you need to weigh the cabbage leaf down with something. I used a tiny hotel jam jar filled with water and lid on ..

- then just put on the lid. And put it in a dark cupboard and forget about it for the most part. Just burping it 

occasionally.

I have no idea when this will be ready but I'd quite like to leave it a long time because I'm into extreme funky flavours....