Uploaded April 2026 | Updated September 2026, 2 weeks ago
This is definitely a recipe you’ll want to share with any friends and family trying fermented foods for the first time!
Ingredients:
Blanch or lightly steam enough green beans to fill a pint jar. Pack tightly in jar with several sprigs of fresh dill and 2 garlic cloves and cover with this mixture:
1 tablespoon sea salt
1 tablespoon raw honey
2 tablespoons raw apple cider vinegar
2 teaspoons mustard
¼ cup whey
Filtered water to reach top of jar
Directions:
Top with small, thinly sliced sweet onions and press down under brine. Gently turn the jar upside down and back several times to distribute seasonings. Ferment in the cupboard for approximately five days. Transfer to the refrigerator.
Peel the squash and slice it into very thin, uniform rounds; remove the seeds and fiber. Add enough sauce to cover the bottom of a 15 x 10-inch ovenproof dish. Add some squash in a single layer, then add a generous layer of sauce. Add about one-third of the egg and spread it around the dish. Repeat the squash-sauce-egg sequence layering one or two more times depending on how much you have left, finishing with a light layer of sauce. Bake for 25 to 30 minutes, until a knife easily pierces the squash.
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This is definitely a recipe you’ll want to share with any friends and family trying fermented foods for the first time!
Ingredients:
Blanch or lightly steam enough green beans to fill a pint jar. Pack tightly in jar with several sprigs of fresh dill and 2 garlic cloves and cover with this mixture:
1 tablespoon sea salt
1 tablespoon raw honey
2 tablespoons raw apple cider vinegar
2 teaspoons mustard
¼ cup whey
Filtered water to reach top of jar
Directions:
Top with small, thinly sliced sweet onions and press down under brine. Gently turn the jar upside down and back several times to distribute seasonings. Ferment in the cupboard for approximately five days. Transfer to the refrigerator.
Peel the squash and slice it into very thin, uniform rounds; remove the seeds and fiber. Add enough sauce to cover the bottom of a 15 x 10-inch ovenproof dish. Add some squash in a single layer, then add a generous layer of sauce. Add about one-third of the egg and spread it around the dish. Repeat the squash-sauce-egg sequence layering one or two more times depending on how much you have left, finishing with a light layer of sauce. Bake for 25 to 30 minutes, until a knife easily pierces the squash.
#AncestralNutritionFoundation #ancestralrecipes #fermentedfoods #traditionalfoods #guthealthyrecipes #pickledeverything #greenbeanrecipes #lactofermentation #rawhoneyrecipes #applecidervinegar #realfoodtraditions #fromscratchkitchen #nourishingfoods #homesteadkitchen #culturedfoods #ancestralliving #foodasmedicine #wellnessthroughfood #dillandgarlic #nutrientdenseeating
