The Best Fermented Green Beans with Ginger and Scallions

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5 from 2 reviews

You can make these probiotic-packed fermented green beans at home with just salt, water, fresh green beans, and spices. Fermenting green beans requires a kitchen scale for measuring ingredients and two weeks of fermentation at room temperature.


  • 300 grams fresh green beans
  • 550 grams water
  • 10 grams grated ginger root
  • 30 grams scallions, chopped
  • A pinch of red pepper flakes
  • 32 grams sea salt


  1. Cut the ends off the green beans and rinse them well in cool water. 
  2. Dissolve the 32 grams of sea salt in 550 grams of water. 
  3. Add the green beans, ginger, and scallions to the 1-quart mason jar, and fill the jar with the water and salt mixture.
  4. Place your fermentation weight in the jar and make sure the weight and all the green beans are submerged in the salt brine.
  5. Place the mason jar lid on the jar and secure it closed.
  6. Allow for fermentation at room temperature for 2 weeks.
  7. During the first three days, expect a lot of carbon dioxide production. You will need to gently open the jar lid to let some of the gas out daily. At the one week mark, you should notice the bubbles decreasing and eventually stopping completely at two weeks.
  8. Check the pH at two weeks to ensure it is below four. Once it is, store the fermented green beans in the fridge. 


  • This recipe is sized to fit a 32-ounce mason jar at 1x.
  • I suggest using a wide-mouth mason jar.
  • It’s best to set the fermentation jar in a glass baking dish to catch any liquid that seeps out while it’s bubbling.
  • The green beans will keep in the fridge for a year or two.