Alice In Wonderland
Pistachio Blueberry Cheesecake Pie

Raspberry Lacto-Fermented Green Beans

Lac rasp 3

I have to share my new favorite food, lacto-fermented veggie!! I tell you these are addictive. And healthy, as Sally Fallon says in her book Nourshing Tradtitions

"The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine."

So what is lacto-fermanted veggies? Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by a friendly lactic-acid producing bacteria. I have found this method of preserving really easy to do.

The other reason I love this method of preserving (besides the fact that it is easy) is my family hates canned or pickled veggies and fruit. I do some freezing but my freezer is only so big. Drying works for certain things but really this is the best way I have found to preserve vegetables that my family loves.

My friend Angie is the one who turned me onto this. I was already making water-keifer (which I also LOVE), she shared this Lacto-Fermentation video with me. It is worth checking out if you are interested in using this method. I do, do two things different than him. I use a ratio of 1 TBL salt/2 cups water. Also while lacto-fermenting I keep a small baggie with water on top of the veggies. This hold down the veggies but lets bubbles escape. Just make sure the baggie fills in the top of the jar. I had to keep adding water and taking out until I figured out how much water to use. Always make sure your veggies are covered in the brine.  There is much more info out there (I am not an expert on this subject.) But check out Jenny McGruther's webinar she knows what she is talkng about and adress safety!!


Lac rasp

Raspberry Lacto-Fermented Green Beans

10 garlic cloves

1 cup raspberries

green beans, I did not measure but I used about 4 cups


Take a clean, sterilized jar and fill with veggies. Leave a good one inch head space at the top. Cover with brine. Make sure all vegtables are covered in brine. Take a small (or large if using a large jar) zip-lock baggie and fill with some water and set on top of veggies. Baggie should fill in the whole opening. Set you jar aside somewhere, where you can keep an eye in it. You will sett little bubbles and in two-three days the brine should start to look cloudy. Feel free to taste and see how it is tasting. After anywhere from 4-7 days the veggies will be ready. You will find all the red is leached out the the raspberries and into the brine. Keep in fridge for up to 6 months. Metal should never touch the lacto veggies, so I set a piece of wax paper over the jar and then screw on the lid.



Fill container you are using with water. Measure that amount. Use 1 TBL salt for every two cups of water. Gently simmer water in a pan until salt melts. Set brine aside and let cool.


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You don't use whey?? Isn't that the "lacto"?


I'd never heard of this before! We froze all our fresh green beans...wish I had been able to read this first, as I would have liked to try it. Next season!!!! :) Thank you for sharing this!


This looks sooo tasty. I enjoy Nourshing Tradtitions also. I have tried making my own kim chee because we eat a lot of it, and it came out terrible. This actually looks doable, not much room for error. I will try it!

Tracey McBride~Frugal Luxuries ®

Hello my sweet Clarice! I have missed coming here and am sooo excited to catch up with what you've been doing. I cannot WAIT to try this recipe...I've been making lacto~fermented veggies like crazy these last six months...started with sauerkraut and moved onto several other recipes my favorite which is lacto~fermented carrots with garlic which are OUT OF THIS WORLD delicious...the garlic mellows into an almost sweet tang...I make it with extra juice and use it in homemade Italian salad dressings instead of vinegar...but I digress! You have me just drooling for these green beans and strawberries! What a great and unique combination...I bet their extra liquids would make a great strawberry vinaigrette! Well my friend, thank you as always for the inspiration. I'm off to read more of your blog!

Gumbo Lily

I'm getting lots of fresh garden veggies and herbs now so I'll have to give this a try. Thanks for the good info!


Dear Clarice,

We love fermentation, too! My milk kefir was a flop, but I'm getting good at water kefir and cultured veggies. It's addicting, and so good for you!




I confess - I have never, ever heard of this before! Thanks for sharing!


Yay! Fermented foods! Great post!

Bernideen's Tea Time Blog

this looks very interesting - something I have never tried and need too!

Emily Fay

Wonderful! I am very interested in this, and will have to pick up the book. I am always looking for more simpler ways to can and preserve. Thanks for sharing! Hope you are enjoying a lovely weekend ~

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