How to Ferment Okra: And why you would want to

Fermenting okra is crazy easy and adds flavor and a probiotic punch to meals and snacks.

All you need are three simple ingredients: fresh okra, water, and salt.

Pack washed okra into a fermenting vessel: Glass jars, ceramic crocks, & large bowls all work. Cover with salt brine, seal, and wait. That is all it takes!!!

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How to Ferment Okra

Add flavor and a probiotic punch to your favorite meals and snacks with this quick and easy ferment

Prep Time2 minutes mins

Active Time2 minutes mins

Fermenting Time3 days d

Total Time3 days d 4 minutes mins

Keyword: ferment, gluten free, how to, okra, quick, summer

Equipment

• Glass Jars with lids

Materials

• Fresh Okra Whatever you have on hand
• 1 tbsp Salt NOT table salt, Sea, Himalayan or another whole salt
• 4 cups Water

Instructions

• Wash Okra
• Pack into jar
• Make Salt Brine – Stir 1 tbsp salt into 4 cups water until disolved
• Pour brine into jar covering okra completely
• Seal jar and set on counter or in pantry
• Allow to ferment for 3+ days – Check daily to ensure okra stays submerged and to burp jar so the pressure doesn't build up
• Store in fridge and enjoy!!!

Notes

There is no set amount of time your okra needs to ferment. It all depends on your personal taste and texture preference as well as how warm or cool your fermenting area is.

A longer ferment time will result in a more sour and softer finished product.

Check daily and move to the fridge when YOUR preference has been reached!

So why would you want to ferment okra?

If you’re currently growing okra in your garden or you frequent your local farmers market in summer, than you know Okra is quite prolific.

Needing to be harvested daily, these plants quickly fill your counter with homegrown goodness.

The only problem? You can only eat so much sauteed Okra before getting bored.

And summer is definitely not the time you want to be simmering gumbo on the stove all day. Too Hot!!!

So you have a couple of options.

1. Chop it and freeze for Fall and Winter gumbo – an excellent option, however there is only so much room in the freezer
2. Waterbath can it – A lengthily process, again HOT, and loose nutrients
3. Ferment it – Super quick, no heat involved, adds nutrients (Hello Probiotics) and creates a finished product that lasts when stored properly.
4. Feed it to your Chickens – Ok, they will love this and it boosts their nutrition as well, but are you growing Okra for your birds or yourself?
5. Let it go to waste – ummm…this really shouldn’t be an option unless you’re desperate

So Reason # 1 why you should ferment okra?

Fermentation quickly preserves excess produce, boosts nutrients, and has a looooong shelf life!

If you’ve ever gone through a whole jar of pickles and couldn’t figure out why your body is craving them, the answer is, your body is looking for more probiotics.

Our taste buds intuitively know that a sour flavor equates to foods filled with the good guys.

Except modern preservation techniques have us fooled. Pasteurized foods are missing all of the enzymes and beneficial microbes our body not only needs but craves.

So skip the aisle of canned pickles at the grocery story and set your counter to work.

Vinegar based pickling has NOTHING on the lacto-fermented kind. There simply is no comparison.

Reason #2 you would want to ferment okra?

The tangy flavor satisfies your body’s cravings for probiotics and enzymes the right way. As nature intended! And it taste’s darn good.

If you’re looking to up your real food game fermented food is the way to go.

From flavor to health benefits to storing and enjoying the summer’s harvest, fermentation is the way to go when it comes. I may be a bit of an addict.

Looking to start or up your fermentation game? Checkout my Ultimate guide to fermenting vegetables to get that home grown produce off the plant and onto your table with minimal hands on time!