Fermented Okra Recipe
These fermented okra pickles are deeply sour and slightly spicy with complex notes of garlic and mustard seeds. They are just about the easiest okra pickles you can make, and take only about 5 minutes of active time in the kitchen and a little patience as probiotics ferment the okra.
Servings: 12 servings (1 quart)
Calories: 17kcal
Equipment
- Fermentation Jar
- Glass Weights
- Fermentation Seal
Ingredients
- 1 pound okra
- 4 cloves garlic
- 1 small horseradish leaf (optional)
- 1 teaspoon whole brown mustard seeds
- 3 small dried chili peppers
- 2 tablespoons fine sea salt
Instructions
- Place the okra into a quart-sized fermentation jar, and then drop in the garlic, horseradish leaf, chili peppers and mustard seeds.
- Sprinkle in the sea salt, and then fill the jar with with room-temperature filtered water - allowing 1 inch of head space. Seal the jar and shake well until the salt dissolves.
- Open the jar, and place a glass weight over the okra to keep them submerged. Seal the jar with a fermentation seal, and allow to ferment undisturbed at least 10 days, or until sour to your liking. Store in the fridge up to 6 months.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1169mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg
