Linda Ziedrich's fermented green bean recipe has been posted here already. You can find it in the thread at the link.

Carol

Here is a link that might be useful: Fermented Green Bean Pickle

Just my experience - I tried fermenting pole beans recently, without blanching, and they remained quite hard and seemingly did not absorb the flavors well.

My second try - I steam blanched the beans and they absorbed the brining well - and were much more edible.

Some past discussions on this seemed indecisive. Definitely, I would say better to do a short blanching before fermenting.

Just my 2 c's.

Bejay

You need to blanch them first has been the conclusion.