Lacto-Fermented beans give off lactic acid preserving them for months and also giving them a tangy taste. This way of fermenting, means they will still have their nutrients - enzymes and vitamins intact and still be crunchy.
For more information on Fermenting go to http://realfoodnow.nz/fermenting
Fermented Green Bean Recipe
one preserving jar with a sealed lid and a piece of muslin cloth
1 tbsp Himalayan salt - do not use Iodized salt - this amount depends on taste.
large handful of fresh green beans - enough to fit into your jar
1/2 - 1 tbsp red pepper flakes - depending on how spicy you want them.
3 large garlic cloves, peeled and chopped
1 tsp black peppercorns
1 handful of dill leaves or flowers - dill is very easy to grow in your herb garden
Method
1 - Place all your ingredients, except your water into your jar, placing the beans last.
2 - Cover with water and place a sealed lid on loosely. You will have to release any carbon dioxide if the lid is on to tight. This is called burping. You don't want the beans to be in contact with oxygen but needs to release carbon dioxide. You can also use a piece of muslin cloth.
Store in room temperature to ferment. This may take 3 - 10 days. Depending on the temperature.
Taste, they should be crunchy with a tangy taste.
These will keep up to 1 year in the fridge covered with a sealed lid.