Lacto-fermented "Pickled" Green Beans

Background info: Much like traditional African foods and dishes influenced other regions of the world, African cuisine in America forever changed the culinary landscape. Influenced early on by Spanish and French cuisines, it ultimately gave us the southern “soul food” that we know (and love) today.

Carrying on the traditions of their ancestors (who considered fermented foods to be of the utmost importance for women and children’s health), African-American cooks preserved garden-fresh foods by pickling or fermenting. One of the oldest food processing technologies, fermentation of African indigenous vegetables is known to improve nutritional value, with some lactic acid bacteria having been found to possess cholesterol-lowering and antioxidant properties.

– Price-Pottenger

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Finger foods are always a favorite at barbeques and picnics. These sweet and sour green beans will bring rave reviews from young and old alike, while providing much-needed probiotics.

Ingredients

Blanch or lightly steam enough green beans to fill a pint jar. Pack tightly in jar with several sprigs of fresh dill and 2 garlic cloves and cover with this mixture:
1 tablespoon sea salt
1 tablespoon raw honey
2 tablespoons raw apple cider vinegar
2 teaspoons mustard
¼ cup whey
Filtered water to reach top of jar

Directions

Top with small, thinly sliced sweet onions and press down under brine. Gently turn the jar upside down and back several times to distribute seasonings. Ferment in the cupboard for approximately five days. Transfer to the refrigerator.

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About the Author

Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her YouTube presentation on the “PricePottenger” channel, and visit her website at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from PPNF. To order: price-pottenger.org/store or 619-462-7600.