SUPER FAST AND EASY GREEN BEAN PRESERVATION (Immune Boosting!)
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- Опубликовано: 8 сен 2024
- Garlic, tomatoes, green beans, oregano, and tomatoes come together to make the best snack!
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Fermentation is a wonderful preservation method that allows you to put up a large amount of food in a very short period of time. Because we experienced a hard freeze a bit early this year, we needed to preserve a LOT of green beans all at once!
In this video, Carolyn shares our favorite fermented pickled green bean recipe that we call "Pizza Beans". By adding ingredients like garlic, oregano, and diced tomatoes, our pickled green beans have a slightly "pizza-like" flavor that we all love!
For the full recipe, visit our blog: homesteadingfamily.com/lacto-fermented-green-beans
Grab our favorite fermenting weights here: www.amazon.com...
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![How to Can Green Beans [100-YEAR-OLD Heirloom Bean Seed] Canning a Year's Worth of Food](http://i.ytimg.com/vi/7JtJ1qyiFS0/mqdefault.jpg)
You are such a wonderful teacher. You should have your own tv show. Thank you so much for sharing your knowledge.
I agree! 😊
This is her tv show!
She does. Its here in You Tube!
I took a regular lid and punched a small hole in it with an awl (about 2mm) and cut a piece of rubber magnet about 1/2 in x 1 in. and put over the hole and it will burp and reseal it's self. Works great!
Just tried pizza beans for the first time and they are our new favorite!!! I’ve already got another jar started. Thank you so much!
Glad you like them!
Thank you for sharing wonderful video!
I am originally from Korea. My grandma used to fermented anything she had. I remember she placed stone on top of the food for keeping them under the water.
I am so happy that I learned how important to use good water and salt for fermenting food.
Thank you!
Oh my, I just fermented green beans for the first time and added about 15 cloves of garlic! 😄🤞🤞
Good for the bi-ome and keeps the bat people away lol
I’ll be right over 🤣😍
I have some "pickled" wild garlic and didn't even put a bean in. the trouble with that is it could be your next "best recipe" and you may have to make your garden bigger.
I made this following her recipe exactly. It was quick to make. I didn't think I would like it much though, as I am not a huge fan of oregano. But now a bit over a week later I tried them for the first time (couldn't wait the full two weeks), and they are delicious! I am hoping that the garden will produce at least a jar or two worth of green beans still so I can make another batch.
Had some extra beans from the garden that I didn’t freeze. I just started a jar with some of our cherry tomatoes. Can’t wait to see how they turn out. Thank you for the recipe!!!
I'm one of those folks that doesn't like to be told what to do without understanding WHY ... lol ... your video explains so much! You communicated all kinds of tips and spoke so clearly ... thank you! Can't wait to try the recipe!
Thanks for watching!
I'm not new to fermenting but surprisingly I hadn't done green beans until I saw this. Of course the garden is exploding green beans and tomatoes right now so I made this and it's been two weeks and they are delicious! I love how fermenting leaves the crunch in the veggies. I really prefer fermenting over canning SO good for us!
I canned bread and butter pickles today. I can as much from my garden as possible. It makes a difference and everything is organic.
Fyi, in a pinch a sandwich bag filled with some water makes a a good "lid". Bubbles will float up between bag and glass jar but keep everything under brine.
Thank you for this video. New to all of this. Just picked some fresh organic green beans from my new home garden and now have them fermenting. Feels good to learn the old ways.
Wow. I can do this. Thank you 😊
Can't wait to try this😊
I bet my kids would love these! Thank you for sharing this recipe!
I bought this book on your recommendation! I'm so excited to try out all of the recipes.
This weekend I picked SO many green beans 👍
thanks for sharing
Fantastic! Love how easy this is. We had no idea you could store them on the counter! Love your tips for longevity! You're the best! Erin + Brian
Thank you for this post. It cued me (not clued me) onto a different article where strict "salt preservation" was an early American (probably also European) method of rood preservation. Great article and great to have options!
Good video Lacto-Fermented Green Beans, thanks for sharing to us such amazing informative and educational for homesteading and gardening work.
Thumbs up for your experiment!
Thank you for being a wonderful white family upholding traditional values! It's OK to be white x God bless you.
Hi RuthAnn, thank you for sharing your knowledge. You are one of my favorite channels. Any thoughts on making a cookbook? I would definitely buy one. Take care and God bless, Lori Wilson
Love this recipe! Thank you! This harvest season I have tried fermenting vegetables for the first time & am loving it.
Might I just say...what beautiful picture of you (thumbnail photo)!!
Great video. Love the weights. I ferment some and love it.
As always, thanks for sharing! Even with fermenting, it is ok to wash the veggies first??
This looks great! After the ferment is done, do I have to leave the weight in the jar when it goes to storage so the veggies continue to remain under the brine?
No you don't, every time I take a jar out I just give it a good shake after snacking lol
I had this same question. It would seem costly to have a weight for every jar you put up.
Awesome videos ! Thank you 😁 god bless ⛪
You mention distilled water. Is it okay to use “Spring Water” bought from the store rather than distilled? And thank you for another great video!
I do and it's fine.
I use filtered water from my fridge (we have a well) and it's great
I want to start fermenting my garden veggies but I’m not sure I have the right kind of water from my tap. It’s rural water so it is treated; I do run our drinking water through a filter that takes out fluoride and some of the other chemicals used to treat it. Would that water be good enough? Thanks for your awesome videos!
Filtered water is great to use!
I see you got some sunshine! 🌞😊
Great video 😀
Great, I really want to try this with the last of the beans! Thank you for sharing your knowledge Carolyn! :)
One question though. I thougth you shouldn't eat beans raw because of some toxic component that gets destroyed by heat. Does that get digested or something like that in this prosess? I've eaten undercooked beans once, and got the stomachache of my life!
Thank you for letting me know, TJ! :) I will give it a go then.
Mine came out mushy. Delicious, but the texture is a little off-putting. Can I put in calcium chloride to help with that? Is there something I'm doing wrong? Thanks.
Thank you for another wonderful video. I've looked for the link on the book Traditionally Fermented Foods but can't find it. I did however find LOTS of other great links!
Are those Royal Burgundy Bean's ? We grew them this year. They turn green after cooking/caning. Do you take the puck out at the 2 week mark ? Thank's fir the video. Stay safe and healthy. God bless
Thankyou :)
Hi, I have a filter of alkaline with antioxidants water ,,,would that work?.. Thank you I love your videos
I thought you said in your carrot video that you do a 2% brine all the time? Most of the time? This seems to be more like a 4% with 2T (28g) of salt per 3cups. That's quite high. Does it have to be higher with some veg and not with others? I recently tried doing carrots in 2% brine like your video and they went soft and a bit slimy.. Is there a video on brine %? Or perhaps in further videos you'd be kind enough to just say what percentage brine you're using as "pint/gallon/quart" all that means nothing to me!
I would be interested in this information, too. My husband is on a low-sodium diet and I'm wondering if there is any way to make these with less salt and still make sure they are safe to eat.
Wish you would have took a bite of the year old ones to see what the crutch was like🥕
Is water from the berkey good?
This is the first time I ferment something. I have white in the jar - particularly at the bottom. Is that normal? What should the beans taste like? Pickled/salty/??? If someone knows would be very grateful if you could let me know. The white stuff doesn’t look like mould but?!…
They say not to give chickens green beans, but if they are chopped up can they have them?
Do you have to eat the entire jar when opened (like canning) or can you remove some veggies from the jar and return the rest to cold storage?
Can you use dill seeds.
Ive been using weights in my vanilla extract.
Should there be clear slime at the top?
What are the average temperatures of the space you're in?
I don’t see a link to the book you referenced
Does it work if you use pink h. Salt and Redmond mixed ran out of Redmond and had to use half Tsp of pink in one?
How long does it last in the fridge. I have white sediment at the bottom, is that normal?
Must be a lot of lid dancing with them lifting up and down lol I can just see my cats they already think they hear things lol
How long does fermenting last? How long to store and conditions please
I'm wondering what sodium content is in fermented foods. I have to be careful with too much salt because of health issues. Also, I have good spring water but I run it through a UV sterilizer light for safety sake. Will that keep it from working in fermented foods?
The salt is food for the bacteria, they will eat it. It breaks down. If your ferment is too salty then it isn't ready to be eaten and needs to sit out longer
Good morning, great video but can I use less salt? 2 Tablespoons seems like a lot for a quart jar. Thank you.
The amount of salt used us for the safety of the preservation. If you don't have enough the bad bacteria will take over and your food will spoil. If you want to use less salt then you need to replace some of the salt with another fermentation product (like whey or liquid from a previous ferment). Also, the salt will break down the same way when you cook with wine you don't have alcohol left over. If your food tastes salty then you need to let it sit for longer. The salt is the food for the good bacteria.
I don't see the link to the tradionally fermented foods. And link for glass weights didn't have the knobs.
What do you mean by snapped when it comes to beans?
I would be interested how long fermented foods last on a shelf in the tropics..... anyone have any experience with this?
I followed your recipe to the T but got mold growing on top of water. What’d I do wrong. It’s been on counter for 4 days
I got a question. Do you eat the green beans raw ? I always thought they are not good to eat raw cuz of the lectins.
What indoor temps would you recommend?
Can you heat up these green beans to eat or does it kill the good bacteria?
Heating will kill the good bacteria.
Do they have to be in the dark?
What temp is the area you are inFor this video please?
Can you preserve meat or fish this way?
Can I add onion? Also, may I ask what the room temp is where the carrots are stored?
All room temperature stored, I added onions, garlic and jalapeno.
do fermented green beans get all squishy, or crispy, like pickles?
I haven't tried green beans yet, but everything I've fermented so far, has kept its crunch. I'm trying some green beans today.
Can you reuse brine after the jar is empty? Also, could you add dill or spices?
I have used a small amount of the brine. You might be able to use small amount to season sliced tomatoes or salad. Kinda salty. My favorite combo so far is the oregano and garlic. I made some tonight and more to go. Dill and garlic would be good. The oregano and garlic is such a treat .! I also did some cherry tomatoes and fresh basil /garlic. I refrigerate mine once fermentation is done. I might try to leave some in dark cool cupboard this time as my fridge is small.
@@ReadRomans10 cherry tomatoes, garlic and basil my favorite! I smash it like bruschetta on bread so good.
@@brindagannon7643 yum! Ty
I decided to ferment the last of my dragon tongue green beans because I’m so busy being back at work ... I chose to use a lid that is supposed to let the gasses escape ... unfortunately MY JAR SPLIT 😭 I was so disappointed
Where is the link for the book?
What can I use to keep things under the brine ,if I don't have the lids made for such purposes ?
I put a rock from my landscaping (size: what fits in the palm of my hand) inside a zip lock bag. That is my weight!
You can put water in a small baggy and lay on top to weight the food down.
My gran took a rock, washed it then ran it through her dishwasher and used it for years, just ran it in dishwasher beforehand and put it right in. It was flat and round river rock
Can you can onions? I have 4 bags I need to do something with before they are lost
Did you see this video she made a couple years ago? ruclips.net/video/Bu2VhKhn-Ds/видео.html
Dehydrate them
Teach us how to make cheese 🙏
i did this recipe and i have pink floating fuzzies ?? what is it and are my green beans still safe to eat? it looks like its from the tomatoes but i am not sure how can i share a photo ?
If it’s pink fuzzies I wouldn’t eat it. If it’s just white and like a film that’s ok. But anything fuzzy is not.
The link does not go to ferment weights.
Could you provide a direct link to the weights you use? The above link goes to a page with EO droppers and other types of weights.
@@TJBear I did that. It says: Grab our favorite fermenting weights here: www.amazon.com/gp/mpc/A3GLGJ3...
@@TJBear Thanks! That worked.
Did you change the title on this?
why the tomatoes?
I am interested in a lot more things you can do with raw milk without adding rennett or vinegar I don't pay 12 dolls a gallon to add junk to it that makes it as worthless as the store bought dairy, will you please have more movies about raw milk and cheeses and all natural. Did you buy the live cultures to make your own kefir or did you allow it to stand long enough for the raw milk to create it's own Natural cultures. I tried to search your website but I can't find too much about raw milk just 3 videos, clobber, dream cheese and about raw milk, nothing more. Please make more. Thank you.
Are there flying critters flitting around in your kitchen?
Was it just me or were there a bunch of moths fluttering around as she talked?
@@TJBear they weren't fruit fies - something bigger - and a lot of them - like some kind of moth