Add around half the water to the saucepan and heat gently.
When the water is fairly hot, stir in the salt.
When the salt has dissolved, allow to cool.
Peel the garlic cloves leaving the last layer of skin if you can. Slice in half and add to the jar.
Slice the chilli and set aside. (wash your hands). Feel free to add more if you love chillis. I'm just a bit of a lightweight where chilli is concerned.
Trim the ends off the beans and place vertically in the jar. Pack tightly and push down firmly with your hand.
Add the sliced chilli.
Pour the salt water into the jar then top up with filtered water to cover the beans. If you are using a ramekin, make sure you can push it down and close the lid without the water overflowing.
If using a fermenting weight, place it on top of the beans and ensure they are all submerged under the liquid. Aim to leave a 1-2cm gap between the water and the lid to allow for gas to escape.
Seal the lid and place somewhere out of direct sunlight. The kitchen worktop is a handy spot so you don't forget about it but make sure it isn't near any heated appliances.
Check after 3 days. You may see bubbling as the fermentation process gets into full swing. 'Burp' the jar to prevent gases building up by opening the lid for a short moment every other day.
After 5 days, use a fork to lift a bean out and taste it. A fermented bean should still hold it's crunch but not taste raw. If you want a stronger flavour, leave for another day or 2.
Store in the fridge and consume within 6 months.
