Content
- As with grandma: insert sour beans
- Worth knowing about beans
- How are the beans sour?
- Sour beans, bean beans, salted beans, salted cut beans, snippet beans: a recipe
Putting beans in is no art
As with grandma: insert sour beans
Sour beans are a hearty part of classic home cooking. For stews they are used as well as an addition to salads. Putting beans in sour is not difficult and a great way to preserve your own bean crop.
Worth knowing about beans
For sour-pickled beans, priority is given to green beans, but also so-called wax beans or yellow beans. All these terms are understood to mean immature harvested bean pods. This means that the bean kernels are not yet mature and the pods are tender.
Raw beans, both the pods and the kernels, contain the toxin phasin. He is sensitive to heat, which is why beans may be eaten cooked. Even with sour beans, you must make sure that you destroy the Phasin: By the lactic acid fermentation, the content is only attenuated; Before eating, you must thoroughly heat the snap beans.
How are the beans sour?
Pickled beans are produced by lactic acid fermentation or fermentation. In this case, the vegetables used must be stored in the absence of oxygen, so that the lactic acid bacteria can multiply and start fermentation. They also suppress other microorganisms, which is why the vegetables do not spoil. To keep away oxygen from the pickled vegetables, a brine is used.
Due to the lactic acid fermentation a typical fine-sourish taste develops, which most of the sauerkraut should be known.
Sour beans, bean beans, salted beans, salted cut beans, snippet beans: a recipe
To ferment green beans lactic, you can use the following tried and tested recipe. In the same way, vegetables have been preserved for centuries and the vitamin-rich food for the cold season is kept.
- Clean the beans by washing them and removing both ends. Cut the beans into 2 cm long pieces. Salt the beans with 20 g of iodine-free salt per kg, mix well and let them steep for at least one hour. Prepare preserving jars by boiling them or sterilizing them in the oven. Mash the beans firmly into the jars. As a result, air pockets are prevented and from the beans emerges liquid that is intended to cover the vegetables. If you can not get enough liquid in this way, use a 5% brine (boil water, dissolve salt in it, let brine cool) and cover the beans with it. To keep the vegetables under the liquid, weigh it down with a clean stone or other heavy object. Seal the preserving jars with a new rubber ring and let them stand for about 10 days at room temperature. Subsequently, the fermentation is continued in a cool, dark place within another four weeks. Then the sour beans are fully fermented and can be stored for up to one year. Prior to consumption, cook the beans to neutralize the phasin toxin.