hey youtube you know what makes really
good pickles? green beans!
no seriously they're super easy to
ferment and they only take a couple of
days to get a really delicious product
let me show you what you have to do is
everything that you're going to need
green beans obviously i just watched
these a bunch of garlic will not this
much garlic but a lot of garlic ajar
assault use kosher salt make sure you
don't use iodized salt
I night and kills the bacteria that
causes all this to work so make sure you
use sea salt kosher salt pure salt
something like that and then some kind
of a lid that you can fit onto your jar
that will hold the oxygen out if there's
oxygen getting into your fur minutes
going to cause mold and that's bad
this is what's called a pickle pipe
going to link for these down below
they're pretty inexpensive they're just
a silicone lid with the little then in
the top check the links below
let's look at we have to do first rinse
your green beans pack them into a some
kind of a jar more is more
next ingredient is garlic purely
optional but it makes a really nice
flavor in pickles and it mellows a lot
when you're fermented as well you look
at that harsh accurately garlic punch in
the mouth kind of taste you get a nice i
mean you can literally eat these once
they're fermented just like you with the
beans you can add anything you want to
hear dill is good and hear some fresh
dill fronds maybe some mustard seeds
anything you let experiment with it
next you're going to want some brine the
bride that i recommend i'm going to
start with two quarts of water and six
tablespoons of salt
don't use hot water use warm water
because the salt will dissolve better if
you use hot water it will kill a lot of
the bacteria that we're trying to
culture that exists naturally on the
beans just nice warm water is fine i got
most of it dissolved fill it almost up
to the top
this is a half-pint jelly jar these work
really nice to hold everything down
below the surface of the air you don't
want air touching anything that you're
fermenting our pickle pipe and a white
now lid and this is ready store this at
room temperature in a kind of dark place
for a couple of days and you'll notice
there will be some bubbling you'll
notice that your pickle pipe will
release the carbon dioxide and after
about three or four days pulling these
beans out here and give it a taste
here's what they look like after about a
week you can see the waters got a little
cloudy perfectly normal perfectly
harmless not a problem you'll get a
bunch of sediment in the bottom what
that is is spent yeast cells there's a
certain amount of yeast that grows
naturally in something like this and as
the East dies it just sinks to the
bottom it's also what makes the water
cloudy but it really doesn't affect at
all the I used till last week and it
gets kinda mushy you can throw that away
but those little girly clothes are
delicious and the beans lose a little
bit of our color but really neither
crunch
if you find that these are a little too
salty for your taste you can actually
just pour out a couple of inches of the
of the brine solution out of the jar and
replace it with fresh water put it in
the refrigerator overnight and let it
set taste it again in the morning and
see if that has adjusted the soul you
really just need the salt to prevent
mold from forming why you're fermenting
once you get the fermenters complete
there's enough acid in the solution to
preserve the beans and you can keep them
in the fridge just fine so I guess that
taste the green beans after a couple of
days of fermenting and see if they're
coming along the way that you like if
they're getting tired if they're getting
that acid sour taste that you want in
the finished product if that fermented
taste the sourness the acid in that in
the solution will increase and increase
once you get it where you want it stick
the whole thing in the fridge that sort
of slows the whole thing down and and
maintains the the sourness of the of the
green beans of course it doesn't stop
the fermentation process that will go on
until you basically kill the bacteria
boil the beans are cooked them or
something I don't know why you would
want to do that we generally find that
we can eat about this man a week he saw
the chart that I just made was a 2 quart
jar
this is a 1 quart jar if you like make
lots if you find that you're not eating
investor make smaller batches and then
just keep about going leave me a comment
below and let me know how this project
came out for you and of course don't
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