This recipe comes to us from one of our members, Jamie Smith, and makes 2 quarts or 4 pints.
Small okra, cleaned
Fresh or Dried Dill
Red pepper flakes or fresh minced peppers
(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!