Steps to Make Ultimate Okra kraut /lacto-fermentation

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, okra kraut /lacto-fermentation. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Okra kraut /lacto-fermentation is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Okra kraut /lacto-fermentation is something which I have loved my whole life.

Great recipe for Okra kraut /lacto-fermentation. This early summer is just too hot to cook or eat sizzling hot dishes. So this "room temperature cooking" method works wonder in my kitchen to turn all kinds of vegetables into a beautiful flavor feast—crunchy, sour, spicy, sweet and savory. Add a bit more water if necessary to cover the okra completely; lacto-fermentation is an anaerobic process, and if any vegetables are exposed above the brine, you risk either mold or mushy vegetables.

To begin with this recipe, we must first prepare a few ingredients. You can have okra kraut /lacto-fermentation using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Okra kraut /lacto-fermentation:

1. Make ready 1 lb fresh Okra
2. Get 1 lb sweet long pepper or hot pepper
3. Get 1/2-1 Tsp sea salt
4. Take 1 tsp sugar (optional)
5. Make ready 2 tsp Korean hot pepper flakes
6. Prepare 1/2 Tsp fish sauce (optional)

Pack the whole okra enough to create a tight fit in the mason jar. Lacto-fermentation takes cabbage mixed with salt and turns it into a sauerkraut that's rich in flavor and packed with nutrients and probiotics. Lacto-fermented sauerkraut is made by shredding cabbage and massaging it with salt. The newest kid on the lacto-fermentation block, these homemade crispy crunchy okra pickles are every bit as good as sauerkraut or cucumber pickles.

Steps to make Okra kraut /lacto-fermentation:

1. Rinse okra and pepper really well and set aside to dry for about 5 mins in a colander. Slice okra and pepper into bite sizes and put them in a large mixing bowl.
2. Salt determines how quick your kraut would be ready and how long it gonna lasts. Saltier version tastes better over time than less saltier version in my opinion. You can try it on your own. In summer days when room temperature hits 80+, kraut can turn sour in 24 hours before I transfer it to a fridge to slow down fermentation.
3. Mix the seasonings (1/2 Tsp salt, 1tsp sugar,2 tsp hot pepper flakes fish sauce) in a separate bowl. Mix it well with the cut vegetables. Set aside for 1 hour until the veggies turn wither. Transfer everything including the juice into a big glass jar. Store at room temperature for at least 8-12 hrs before transfer to a fridge. Cooler climate areas may take longer time. A quick test is to press down with a clean spoon and see if bubbles are rising up or the fresh green turn to brownish green.

Lacto-fermented sauerkraut is made by shredding cabbage and massaging it with salt. The newest kid on the lacto-fermentation block, these homemade crispy crunchy okra pickles are every bit as good as sauerkraut or cucumber pickles. Plus, they stabilize blood sugar, fight fatigue, and protect the gut! Make a pint (or a gallon) because you're going to love this easy ferment! Course Ferment, Side Dish, Snack I get that this sounds weird, but this is a super easy way to ferment nearly any vegetable in your kitchen.

So that is going to wrap this up for this exceptional food okra kraut /lacto-fermentation recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!