Fermented Dragon Tongue Beans

This Fido full of beans is ready for a dark cupboard! The purple will fade and the liquid will turn pink!

This Fido full of beans is ready for a dark cupboard! The purple will fade and the liquid will turn pink!

Just about any vegetable can be lactofermented! This nothing to do with milk, although some people do like to kickstart their vegetable ferments with whey (here’s why we don’t). Instead, it’s all about the lactobacillus bacteria, which convert the sugars into lactic acid. The salt used in the brine makes an environment that’s inhospitable to other bacteria, the vessel you use keeps air and contaminants out, and the acid created by the lactobacillus preserves the food, creating pickles!

Fermented veggies and their juice are staples of the GAPS diet. They’re delicious, natural probiotics that help restore a healthy balance of flora in your body. TinyHands has even discovered that she can cure an eczema flare up by drinking a shot of ferment liquid a day! We recommend these beans for the GAPS Full diet because beans are harder to digest than many other vegetables. You can use the juices from the finished ferment as early as the first stage of intro, though!


Crock, beans, onions, and garlic

Harsch crock, beans, onions, and garlic

  • 3 parts fresh green beans (We used Dragon Tongue beans from our garden)
  • 1 part red onions
  • 1/2 part garlic
  • Basic Brine: Use the ratio of 6 Tbsp real salt to 1/2 gallon filtered water


This mandoline makes thin slices quick, safe, and easy

This mandoline makes thin slices quick, safe, and easy

  1. Combine 1/2 of the water and all of the salt over high heat. The salt will quickly go into solution.
  2. Add the rest of the water cold to bring the temperature down.
  3. Wash the beans, slice the onions, and peel the garlic.
  4. Pack all the vegetables into the crock, in alternating layers. (You can alternately use a Pickl-it, Pickle-Pro lid, Fido jar, or Mason jar with a DIY airlock – the idea is to keep air out while allowing gasses produced by the ferment to escape!)
  5. Pour the brine over the ingredients, and agitate the beans so that the air bubbles will come out.
  6. Packing the crock!

    Packing the crock!

  7. Place the weights on the ingredients. The brine should be covering the weights.
  8. Put the lid on your crock, and pour filtered water into the moat to create an airlock. (Or seal your jar.)
  9. Keep the crock somewhere with stable temperatures between about 60 F and 80 F. Warmer temperatures make your ferment go faster.
  10. After about 3-5 days, your beans will be ready! The brine will no longer taste so salty, and the beans will be sour and crunchy. If they aren’t ready, replace the weights, make sure the vegetables are still covered in brine, and put the lid back on with a water seal.
  11. Transfer your beans in the brine into jars and keep refrigerated. We like to use our Fido jars.

This post is part of Traditional Tuesdays, Real Food Wednesday, Simple Lives Thursday, Freaky Friday.

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