Fermented Green Beans

Rinse and trim the beans. Peel the garlic and thinly slice. In a saucepan, stir the garlic with the mustard seeds, salt and 800 ml (approximately 3 1/2 cups) water. Bring to a boil and allow to cool. Put the beans in a large container and pour the cooled liquid and whey over top. The beans should be covered with the liquid. If desired, cover the surface with cabbage leaves, wine, red currants or raspberry leaves. Place in larger containers if necessary to keep the beans covered. Bring to a boil on the stove. Divide the beans between jars and cover with the boiling liquid. If the beans aren't completely covered with liquid, pour in enough cold water to cover. Seal with lids. Place in a box or closet held at 20-24°C (approximately 68-75°F). Store for an additional 14 days in a cooler location, about 15°C (approximately 59°F). Allow to ferment for an additional 4-6 weeks at 0-10°C (approximately 32-50°F). After the fermentation, the beans are ready. Continue to store in a cool place. Refrigerate jars after opening.