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Spicy fermented green beans


With a touch of curry powder, a tablespoon of ginger, and a dash of red pepper, you'll love these spicy lacto-fermented green beans.


  • 400 g about 4 cups green beans
  • 1 tsp minced garlic or 2 cloves
  • 1/2 tsp curry powder
  • 1/2 tbsp grated ginger
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp unrefined sea salt in 2 cups of unchlorinated water
  • grape leaf to top the jar optional


  • Wash the green beans and cut off the ends.
  • Add the garlic and spices to your jar and then pack the green beans in so tightly that you can’t possibly fit in one more. This will prevent the beans from floating up and out of the brine.
  • Mix 2 cups of water with 1 tbsp of salt and pour over your green beans so they are completely covered.
  • Place the grape leaf or a piece of plastic wrap over the top of the beans to help them stay submerged. Cover loosely.
  • Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).
  • Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 6 to 10 days (I let mine sit for a full week). Check daily to ensure the beans remains submerged and burp every couple of days to release excess pressure. You’ll notice that the beans will lose color over time and the brine will become cloudy.
  • Once the beans are finished fermenting, remove the plastic bag, tighten the lid, and store in the fridge. They will keep refrigerated for up to a year.