Lacto-fermented Green Beans with Sea Salt

Prepare the brine with coarse sea salt.

Boil the water for 12 minutes. Add salt. Let it cool down.

Wash and trim the beans. Peel the garlic cloves.

Fill the jar with green beans, pack them down, add the garlic cloves, bay leaves, lemon zest, chili, and the tea bag in the middle.

Fill the jar with the brine, leaving 2-3 cm below the rim of the jar.

Seal tightly. Sometimes, during the first few days of fermentation, it can overflow; this is normal.

To finish, place your jars on a tray or a plate. Ready to enjoy in salads or as a side dish after two weeks of fermentation, they can however be stored for months.