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Fermented Okra

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

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

  2. 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!

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