Fermented Okra

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

Ingredients:

• Small okra, cleaned

• Sea Salt

• Fresh or Dried Dill

• Garlic

• Red pepper flakes or fresh minced peppers

• Filtered Water

Directions:

(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!