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We hope you got insight from reading it, now let’s go back to okra kraut /lacto-fermentation recipe. To make okra kraut /lacto-fermentation you need 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Okra kraut /lacto-fermentation:
- Take 1 lb fresh Okra
- Take 1 lb sweet long pepper or hot pepper
- Provide 1/2-1 Tsp sea salt
- Use 1 tsp sugar (optional)
- Use 2 tsp Korean hot pepper flakes
- Get 1/2 Tsp fish sauce (optional)
Steps to make Okra kraut /lacto-fermentation:
- 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.
- 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.
- 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 vegetables are pickled in a simple brine of water, salt, and sometimes whey, plus spices as you like — no vinegar. Add a bit more water if necessary to cover the okra completely; lacto-fermentation is an anaerobic process, and if any. Lacto-fermented foods help increase the action of hydrochloric acid, while also protecting the integrity of the stomach lining. Kohlrabi is a little obscure, but it is delicious. The flavor is crunchy, fresh, and sort of like a cross between a cabbage and an apple.
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