Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Wash 500 grams of fresh green beans thoroughly and trim their ends, then pack them tightly into a clean 1-liter jar along with 4 peeled garlic cloves, 1/4 cup of fresh dill sprigs, and 1 teaspoon of red chili flakes.

2. 2

   Dissolve 2 tablespoons of sea salt in 4 cups of non-chlorinated water to create a brine, then pour this brine over the green beans in the jar, ensuring all beans are fully submerged, and seal the jar loosely to allow gases to escape during fermentation.

3. 3

   Let the green beans ferment at room temperature for 5-7 days, tasting after day 5 for desired tanginess and fizz, and move them to the refrigerator once fermentation is complete.

4. 4

   For the dressing, in a small bowl, whisk together 1/4 cup of tahini, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of extra virgin olive oil, and 2 additional minced garlic cloves with 2 tablespoons of cold water until smooth and creamy.

5. 5

   When ready to serve, drain the fermented green beans from their brine and lightly pat them dry with a clean kitchen towel.

6. 6

   Arrange the drained fermented green beans on a serving platter or in a bowl and drizzle generously with the prepared tahini-garlic dressing.