Rhenish Style Sour Beans

Summary

Ingredients

• 4 kg beans, green broad
• 100 g salt
• 60 g suar

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Instructions

1. Wash, clean and chop the beans or use the schnitzel machine. So cut like you would for bean soup.
2. Mix the wedges with salt and sugar, press firmly into six 720 ml glasses, press - so put them very firmly in the glasses.
3. 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.
4. 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.
5. After 3 weeks you can open the first glass.
6. 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