Rhenish Style Sour Beans
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 kg beans, green broad
- 100 g salt
- 60 g suar
Print Recipe
Pin Recipe Instructions
- Wash, clean and chop the beans or use the schnitzel machine. So cut like you would for bean soup.
- Mix the wedges with salt and sugar, press firmly into six 720 ml glasses, press - so put them very firmly in the glasses.
- Cover the jars with cling film and turn the lid on. The best thing to do is to put the glasses on a tray for the next time, because some liquid will repeatedly come out of the glasses during fermentation. Always wipe this liquid away, it could smell.
- Now the jars are left to stand in the kitchen for 8 to 10 days, during which time the beans start to ferment at around 18 ° C. Now they can go into the cool cellar.
- After 3 weeks you can open the first glass.
- I cook these beans with bacon and onion for about 45 minutes and finally add mashed potatoes, a sausage with me and a delicious meal is ready
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