As a low acid food, green beans must be pressure canned, plus that would totally defeat the purpose of fermenting--which itself is a form of preservation (I keep kimchi in the fridge for months). The recipe is adapted from Saving the Season by Kevin West, which is a fantastic book--highly recommended! (I would love to see him write another book
Regular green beans are a low acid food, but lacto-fermented ones are not. In fact, they can be very acidic, which is what inhibits the growth of nasty deadly bacteria. The bacteria which cause fermentation produce lactic acid- which is where the sour taste comes from. Eventually so much lactic acid is produced that it becomes too sour to eat. Refrigeration retards the growth of the fermenting bacteria, it doesn't stop it entirely. So you could safely water bath can a fermented veggie. In fact, the USDA recommends you can fermented pickles using a modified sort of low temp pasteurization, in hot water. The only advantage to doing it is to render your product shelf stable for a longer period of time, and to keep it at room temperature. Of course you lose the benefits of the fermenting bacteria, and the product suffers texture changes. I also love the book by Kevin West as well. If you can, check out The Joy of Pickling, by Linda Ziedrich
You could process them in a water bath canner much the same as you do fermented cucumber pickles. However, it's really not necessary and there are some good reasons not to. Fermenting done properly, with the veggies kept beneath the surface of the brine IS a form of preservation, which does not require anything further except to be kept cool and covered. If you opt to heat can the pickles, you will kill off all the beneficial bacteria created when you ferment them to begin with. Your beans will get soft as a result, unless you try to add in something like "pickle crisp" to help prevent it. Even so, expect some degree of softening and crunch loss. The recipe doesn't actually make that many beans, and you could cut it in half to make a smaller batch if you prefer. That way you can keep it in the back of the fridge for months, if needed. You can also freeze fermented pickles, although that will also kill some of the "good" bacteria, and can leave the veggies kind of limp and soggy on thawing. Personally, I'd opt to make a smaller batch rather than can or freeze a large one. You could also always share the other half with a good friend - just an idea there.
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The recipe is adapted from Saving the Season by Kevin West, which is a fantastic book--highly recommended! (I would love to see him write another book