Okra is not something that many people like to eat because of the slimy consistency when cooked. However, if you look of the health benefits of eating okra, it is worthwhile to find a recipe that you can enjoy:-)
Some of the benefits of consuming okra include:
- Rich in nutrients
- Supports digestion
- Lowers cholesterol levels
- Manage blood sugar levels
- Boosts immune system
- Supports weight loss
- Enhances vision
- Anti-inflammatory properties
Fermented Okra is different from the sautéed, steamed, roasted or pickled varieties that we all know and love.
When fermented, it’s delightfully crunchy, with a fresh, slightly sour taste and a distinct aroma, that cannot compare to anything else.
Lacto-fermentation is a natural process, and the outcome can be unpredictable. Although I’ve been doing it for many years, I’ve never had it go bad, soggy or moldy.
Fermenting is one of my favorite ways to preserve food since it is so easy and you don’t need any special equipment. If we’re on the boat and can’t eat the fresh vegetables before they loose their freshness, I would use the exact same method as described below and enjoy crispy, healthy vegetables when I need it.
Fermented vegetables are great on a cocktail platter, eat as a side dish, add to sandwiches, salads and so much more. You can use them as you would pickles. I will not suggest cooking or freezing it since you’ll then loose all of the healthy probiotics that you’ve been growing for all these weeks.
Ingredients
For the brine (3.5%)
- 2 tablespoons (35 g) salt; non-iodised
- 4 cups + 4 tablespoons (1 litre) water
Okra and Aromatics
- 2 pounds okra; the smaller the better (or more if it fits in your jar)
- Any combination of the herbs below can be used, but it is totally optional
- 4-5 garlic cloves; peeled
- Black pepper corns
- Red chili flakes
- Jalapeno slices
- Pickling spice
Instructions
- Add salt to boiling water, stir to dissolve. Set aside to cool.
- Wash Okra and give each a small slice in the side (for the brine water to enter). Don’t cut off the stems since that will make for a slimy end product. Try to fit your okra into your jars without cutting them.
- Place any combination (if using) of the aromatics at the bottom of the jar. Place okra upright, and when the jar is full, press some facing down between the points that face upwards to make for a tight fit.
- Pour in the brine. Everything has to be is fully submerged, it cannot stick above the liquid. Weigh okra down to prevent it from floating. Use fermentation weights or pebbles. I oftentimes use a cabbage leaf that I use to cover the vegetables and keep them under the brine. I don’t use any weights when I use the cabbage leaf. I’ve also used a thick slice of onion to keep the vegetables under the brine, so use whatever you have:-)
5. Cover with a lid and let okra ferment:
- Initially, leave the jar in a warmer spot (e.g. kitchen) for 5-6 days. Open the jar daily to release the gases.
- Next, move it into a cooler place, such as a pantry or a cellar (54-64°F, 12-18°C) for a further 6 weeks.
- After that time, store them in the fridge. Enjoy for the next 6 months (or even longer).
Notes
Some recipes online indicate a much shorter fermentation time, recommending as little as 5 days. But having tried them after just under a week, they are really not nice to eat. The flavor improves greatly with time. The sweet spot seems to be: 5-6 days in warmth, 6 weeks in a cooler spot and 1+plus weeks in the fridge.