Making sour pickled beans is easy and within days they are ready. I divide the beans into two portions and stir-fry the first portion with chillies and onions for a quick vegetarian dish.

Snake beans are simply salted and allowed to ferment given them a tangy taste whilst they remain slightly crunchy. I can’t help but think of sauerkraut and imagine the sour string beans would work equally well with pork or simply fried with dried chillies and onions.