Brined okra [Lorna Moravev] from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (page 122) by Sandor Ellix Katz

  • brine of your choice
  • okra

  • EYB Comments

    Ferments for a few days.

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Notes about this recipe

  • Eat Your Books

    Ferments for a few days.

  • Ganga108 on April 02, 2025

    A minimal recipe, so I am using 3% brine by weight of water only (approx 8g per cup, but please do your own checking), adding garlic and chillies as described, also long pepper. And will ferment for up to a week. Recipe specifies "a few days", and I'll go with that, depending on when the fermentation starts and how warm the weather is (or isn't). {I read of someone who fermented okra for 4 months and loved it! I am not that game.} UPDATE: It is Day 10. I have been trying the okra each day for the last 4 days, including today. Today the garlic was stronger and the okra "ferment"ier so I have stored them in the fridge. I think the peak was yesterday, when they were were bright and fresh and the garlic was less prominent. Yet, these will still be enjoyed, just different flavours, just like as cheese matures or wine too, the flavours change. Aged okra :) I like it.

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