Spicy green bean spears are crisp, lively, and full of warm savoury flavour. Fresh green beans are packed upright in a jar with garlic, chilli flakes, coriander seed, and a simple 3% brine, then fermented until tangy and aromatic.
This recipe is a little bolder than classic dill green beans. Coriander seed gives the brine a citrusy warmth, chilli flakes bring gentle heat, and garlic rounds everything out. The finished beans are excellent as a snack, side dish, or bright addition to grain bowls and mezze plates.
Use fresh, firm beans and keep them whole or cut them into long spears. The more carefully they are packed, the easier they are to keep below the brine.
Why you’ll love this ferment
These green beans are crisp, spicy, and very useful. They bring acidity, crunch, and heat to simple meals without needing vinegar or heavy seasoning.
They are especially good with eggs, potatoes, rice bowls, roasted vegetables, beans, lentils, sandwiches, and cheese plates.
FAQs
How spicy are these fermented green beans?
That depends on how much chilli you use. Start with ½ tsp chilli flakes for gentle heat, or use 1 tsp for a stronger kick. The heat will spread through the brine as the beans ferment.
Can I use fresh chilli instead of chilli flakes?
Yes. Use 1 small sliced fresh chilli instead of chilli flakes. Keep the chilli pieces below the brine along with the beans.
Do I need to crush the coriander seeds?
Lightly crushing the coriander seeds helps release their aroma into the brine. Whole seeds can also be used, but the flavour will be gentler.
Spicy Green Bean Spears
Ingredients:
For 1 litre jar:
- 450–500 g fresh green beans
- 2 garlic cloves, peeled and lightly crushed
- 1 tsp coriander seeds, lightly crushed
- ½–1 tsp chilli flakes, to taste
- ½ tsp mustard seeds, optional
- 500 ml water
- 15 g fine sea salt or pickling salt
Brine Ratio
This recipe uses a 3% brine:
Directions:
- Wash the green beans well and trim the stem ends.
- Place the garlic, crushed coriander seeds, chilli flakes, and mustard seeds in the bottom of a clean 1 litre jar.
- Pack the green beans upright into the jar, trimming if needed so they fit below the top.
- Dissolve the salt fully in the water to make the brine.
- Pour the brine over the green beans until they are fully covered.
- Use a fermentation weight or suitable clean food-safe weight to keep everything below the brine.
- Close the jar loosely, or use a fermentation lid. Place the jar on a small plate.
- Ferment at room temperature for 4–7 days. Taste after 4 days if your kitchen is warm.
- When the beans are tangy, lightly spicy, and still crisp, transfer the jar to the fridge.
What to Expect
The brine may become cloudy and the beans may shift from bright green to a softer olive-green. Small bubbles are normal.
The flavour should become salty, sour, garlicky, and gently spicy. Coriander seed gives a rounded, citrus-like warmth rather than sharp heat.
Discard the ferment if you see mould, sliminess, unpleasant odours, or signs of spoilage.
Fermentation Time
4–7 days at room temperature.
Taste early in warm weather.
Notes:
Storage
Store in the fridge and use within 1–2 months.
Use clean utensils and keep the beans covered by brine.
Serving Ideas
Serve with roasted potatoes, fried eggs, rice bowls, grilled vegetables, or cheese.
Chop into potato salad, lentil salad, chickpea salad, or grain bowls.
Use as a crunchy spicy side for wraps, sandwiches, tacos, or mezze plates.
Finely chop and stir into yoghurt, sour cream, or mayonnaise-style sauces for a quick spicy dip.
