September 13, 2018

This recipe comes to us from one of our members, Jamie Smith, and makes 2 quarts or 4 pints.


  • Small okra, cleaned

  • Sea Salt

  • Fresh or Dried Dill

  • Garlic

  • Red pepper flakes or fresh minced peppers

  • Filtered Water


(These are for pint jars, if using quarts simply double the quantities)

  1. Cut off the stem end of the okra. Lay a pint sized mason jar on its side, then fill with 2-3 dozen okra, as many as can fit snugly in the jar.

  2. Stand the jar back on it's end, and add the following:

    • 1/2 tsp of Sea Salt

    • 1/2 tsp of Dill

    • 2 cloves of Garlic, crushed

    • Pepper flakes or fresh, minced peppers - to taste

  3. Fill with filtered water, leaving 1 inch of head space at the top of the jar.

  4. Cover and "burp" (releasing air) daily. Store in a cool, dark place for 3-7 days until the ferment has reached your preferred taste and texture, then move to fridge for storage and enjoy!

June 28, 2018

If you’ve never fermented before, this is a SUPER EASY one to start with. You can use almost any type of cabbage, and small batches ferment faster so you can enjoy them sooner! Just be sure to use only organically grown produce (like what you get in our CSA) to ferment.


  • 1 Head Cabbage

  • 1 Tbsp Himalayan Pink Sea Salt or REAL Salt


  1. Wash and dry cabbage. Use a food processor or knife to shred cabbage into uniformly sized pieces.

  2. Place shredded cabbage in a large bowl, and toss with 1 Tbsp of salt. Let this sit for 20 minutes, then pound with a kraut pounder or potato masher until limp and juicy.

  3. Pack into a 1 quart mason or fermenting jar, leaving 2 inches of headspace at the top. Pack down tightly so the juice comes above the level of cabbage. Then use a glass fermenting weight, or a ziplock bag with water in it, to weigh down the cabbage and ensure it stays below the water line. Seal fermenting jar, or if using a mason jar put on lid and ring...

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