These fermented spiced beans are inspired by both Suān jiāngdòu , the Chinese lacto fermented bean dish and Fansi Nu Shaak, the Gujarati green bean curry. The name comes from using google translate to find an English version of Fansi Nu Shaak. Are beans really referred to as a ‘Plant of Gallows’ in Gujarati ? I don’t know but it’s a pretty metal name for a recipe !

Ingredients

Enough beans to fill 2 jars, head and tailed  

½ a head of garlic , peeled and roughly chopped

A knob of ginger peeled and cut into spears

1 hot chilli deseeded sliced

1 red onion sliced

1 teaspoon of turmeric

1 teaspoon of coriander seed

1 teaspoon peppercorn

1 teaspoon cumin seed

1 teaspoon fenugreek seed

6 cups of cold water

3 tablespoons of salt

Layer beans , garlic , onion , chili and ginger up the jars

Toast the whole spices taking care to add the fenugreek last as it goes acrid if it is toasted more than briefly

Stir salt and water together to make a brine

Add turmeric to the brine

Fill jars with brine taking care to cover the vegetables fully

Leave in a dark cool place and burp jars daily to release pressure.

Taste after a week , continue to ferment for up to another week depending on taste

Once they are where you want them refrigerate.