I use a 2% brine. To calculate it you need to weigh your vegetables and your water. Add those two and times it by 0.02 which will give you the amount of salt to add.
Eg mine was:
170g beans
+
330g water
=
500g x 0.02 = 10g of salt

Make sure to leave about a cm and a half heads pace, so cut your beans accordingly. You can top up brine if the level falls below the beans.

Ferment on counter top for 2-3 days. Open the loosely put lid once a day and check for signs of fermentation. Another give away is a clean but tangy smell. Once your ferment has been active for 24 hours you can move it to the fridge where fermentation will slow down. Enjoy your green beans!
#homesteading #selfsufficiency #probiotics #lactofermentation #tips #microbiome

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