Fermented Bean Shoot Pickles

Bean shoots always go mushy after a few days. This recipe means that you can crack open a jar and eat them whenever you want. These pickles can be added to salads and sushi or as an accompaniment to meals.

INGREDIENTS:
2 packets of bean shoots
2 teaspoons of organic sea salt or kosher salt (don’t spare on this, it helps fermentation)
Probiotic fermented drink (I use Grainfields)
Clean and steralised jars if keeping for more than a few days

INSTRUCTIONS:
1. Wash the bean shoots thorough and place them in a vegetable press.
2. Stir in 2 teaspoons of salt and mix thoroughly.
3. Screw down disc as low as it can go and as tightly as possible.
4. Leave the bean shoots in the vegetable press for at least 2 hours. It is ready when the liquid from the vegetable rises and stays level for a while (and can’t rise anymore).
6. Unscrew the disc to relieve the pressure and stir the vegetable liquid through the bean shoots.
7. If you want to keep your bean shoots for more than a few days, wash some jars thoroughly in hot soapy water and sterilise them.
8. Place the bean shoots into the container or jars, leaving roughly a 1cm space at the top for ‘breathing room’.
9. Add enough probiotic drink to bring the liquid levels up to the top of the jar.
10. Eat now or screw lids tightly onto the jars and place in the fridge. Label your jars with a sticker to help keep track of time. The bean shoots will continue to ferment/pickle and will keep for a month or so. You can open the jars at any time and their taste will change depending on how long you’ve left them.

SOURCE: Vegematarian original

fermented-beanshoot-pickles

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