This recipe comes to us from one of our members, Jamie Smith, and makes 2 quarts or 4 pints.
(These are for pint jars, if using quarts simply double the quantities)
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.
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
Fill with filtered water, leaving 1 inch of head space at the top of the jar.
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!