Fermented Green Beans


fermented green beans recipeThis is another great brine ferment. My kids get these in their lunchboxes. And I also eat them at my desk. 

Preparation time: 15 minutes
Fermentation time: 3+ days
Equipment: 1 L (34 fl oz) jar


  • 300 g (10 ½ oz) green beans (or enough to fill your jar nice and tightly), topped and tailed, strings removed your favourite flavour combination (optional; see note)
  • 1 litre (34 fl oz/4 cups) water
  • 2 tablespoons fine salt


  1. Pack the beans tightly into the jar. Add your favourite flavour combination, if using.
  2. Make a brine with the water and salt (dissolve the salt into a small amount of hot water first, then add the rest of the water) and pour it into the jar, leaving headroom. Seal the jar.
  3. This is a fast ferment – it will only need to ferment for 3–5 days at room temperature. It can go longer – just test and refrigerate before it goes soft. Keep in the fridge for up to 8 weeks.


  • My favourite flavour combination with beans or carrots is 1-2 garlic cloves; 1 dill stalk or some fennel; and 5 black and red peppercorns.

This is an edited extract from Ferment For Good by Sharon Flynn, published by Hardie Grant Books, RRP $39.99. Now available to purchase in-store at Harris Farm Markets.
Photography: ©Tara Pearce


Ingredients for Fermented Green Beans

Beans Hand Picked min 500g

$5.50 ea

Chef's Choice Himalayan Pink Fine Salt 300g

$4.99 ea

Golden Shore Evaporated Sea Salt 1kg

$2.49 ea

Australian Lake Salt Fine 250g

$3.39 ea

Garlic Head Each

$2.50 ea

Garlic Organic 150g

$14.99 ea

Fresh Herbs Dill Bunch

$3.99 ea