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Fermented Pickled Okra has so many health benefits that we should be including it in our diet regularly! So easy & delicious! #ferment #fermentedokra #pickled #pickledokra #leakygut #preservingfood #preserving #aip #paleo #lactoferment #thehealthnutmama

Fermented Pickled Okra

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Last Updated on October 23, 2020 by Renee’

Okra has so many health benefits from controlling blood sugar, reducing cholesterol, preventing constipation, preventing & controlling asthma, reduces sore throats to boosting the immune system & many more. It is packed full of Vitamin A & carotenes that help with vision, Vitamin C and minerals such as magnesium, calcium manganese & iron. Read more about Magnesium deficiency here.

So as you see, we all need to eat more Okra! And what better way than to eat it fermented so that you get all those glorious gut-healthy probiotics too! 

Okra

 

If you have been following me, you know about my dad’s huge organic garden. This year we were blessed to have tons of Okra. Okra has so many health benefits that I wanted to preserve it as many ways as I could. I froze it, canned it & fermented it. It is so simple to make & you can make a small jar or multiple jars at a time!

Ingredients:

Brine:

Tools:

  • Fido jar for big batches,  quart or pint jars. 

Directions:

  • Mix salt with hot water to dissolve. Let cool.
  • Wash, but don’t scrub okra
  • Trim the stem end but leave intact (if you cut it too short they will be slimy)
  • Put any seasonings &/or probiotics that you wish to in jar(s). I added 2-3 garlic cloves per jar, a few black peppercorns, some coriander & about 1 tsp of dried dill (I didn’t have fresh).
  • Pack okra into jar(s) leaving about 1 inch from the top of the jar. (I tilt my jar & place the okra standing up. 
  • Pour brine over okra enough to cover the top of okra leaving at least 1 in of headspace. Make sure okra is fully submerged. (can use a weight if you like) I didn’t. If you pack the okra thick enough it will not rise. 
  • Close lid & store in a dark cool room for at least a week to 10 days or longer if you prefer. I left mine a couple of weeks. Just do the taste test, when it gets to the taste that you want, it’s ready! 

*Scroll down for the Printable Recipe Card.

Optional:

  • optional: 1-2 probiotic capsules depending on how large your jar is. (Makes it ferment faster. I didn’t use it & they turned out great!)

Tips:

  • Put a plate underneath the jar just in case they overflow during the fermentation process & burp jars every day after the 1st day or two. You will know when it starts bubbling. 
  • Make sure to burp the jars every day after it starts fermenting. Usually around 2-3 days.

Filtered Water:

Tap water contains chlorine, which can inhibit fermentation. Use spring or distilled water instead. I am on well water so I don’t have to worry about chlorine or fluoride but I do worry about runoff water so I have a Berkey Filter. The Berkey water filter systems are actually water purifiers because they remove bacteria and viruses also that conventional filters can not. Not to mention heavy metals, pharmaceuticals etc… Read more about it here.

I highly recommend it! I even take it when I travel. 

berkeyfiltersusa.com royal berkey water filter

 

Salt: 

Salt with iodine or anti-caking agents can inhibit fermentation. I use natural sea salt.

More Easy Fermented Recipes:

More Okra Recipes:

 

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Fermented Pickled Okra has so many health benefits that we should be including it in our diet regularly! So easy & delicious! #ferment #fermentedokra #pickled #pickledokra #leakygut #preservingfood #preserving #aip #paleo #lactoferment #thehealthnutmama

 

Fermented Pickled Okra

Fermented Pickled Okra has so many health benefits that we should be including it in our diet regularly! So easy & delicious! #ferment #fermentedokra #pickled #pickledokra #leakygut #preservingfood #preserving #aip #paleo #lactoferment #thehealthnutmama

Ingredients

  • Organic Okra (enough to fill whatever size jar(s) you have)
  • seasonings optional - garlic cloves, black peppercorns, mustard seeds, red pepper flakes, coriander seed, dill, etc...

Brine

  • 1-3 Tbs. sea salt (I used 2)  
  • 4 c. Filtered Water

Instructions

  1. Mix salt with hot water to dissolve. Let cool.
  2. Wash, but don't scrub okra
  3. Trim stem end but leave intact (if you cut too short they will be slimy)
  4. Put any seasonings &/or probiotics that you wish to in jar(s). I added 2-3 garlic cloves per jar, a few black peppercorns, some coriander & about 1 tsp of dried dill (I didn't have fresh).
  5. Pack okra into jar(s) leaving about 1 inch from the top of the jar. (I hold my jar on it's side & place the okra standing up. 
  6. Pour brine over okra enough to cover the top of okra leaving at least 1 in of headspace. Make sure okra is fully submerged. (can use a weight if you like) I didn't. If you pack the okra tight enough it will not rise. 
  7. Close lid & store in a dark cool room for at least a week to 10 days or longer if you prefer. I started taste testing after about 7-10 days until it suited my tastes. You could leave 3-4 weeks. I couldn't wait that long!

Notes

Make sure to burp the jars every day after it starts fermenting. Usually around 2-3 days.

 

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2 comments

    • Renee' says:

      Hi Leslie, I ferment it at least a couple of weeks. After about 10 days or so, I start tasting it. It should have a pickle taste when ready. I store it in the fridge. It won’t hurt to leave longer if needed.

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