Search
  • Liane of WowWowFerments

Fall workshops and OKRA!


Last winter I was surprised to learn that I kind of like fermented brussels sprouts. Unfermented they are not a favorite of mine, but they’re OK. Fermented, they continue to improve over time. I’m still eating the jar I made last January and it is great!


The newest taste sensations I’ve been sharing in workshops/demos are fermented okra and fermented cherry tomatoes. I’ve never been much of a fan of okra other than a spicy pickled okra that was sold locally. And although I have been known to pickle cucumbers and beets with vinegar, I have never pickled okra. Then I saw a recipe for FERMENTED okra. Since it is in season, I bought some at my local market to give it a try. The process takes less than a week and it is so, so good!


If you want a taste, come to one of the workshops/demos scheduled this fall. And if you’re already a fermenter, the recipe is below.


Upcoming events - Register through the website at www.wowxtwo.com.

Picture above is from the workshop at 100 Bowls in August.

Spicy Fermented Okra

Makes One Quart

  • Okra to fit in quart jar. Just shy of 1 pound.

  • 3-4 cloves of garlic

  • 1 dried chili pepper

  • 2 bay leaves

  • ½ tsp each black peppercorn, mustard seed, dill seed, coriander seed

  • 2 cups cucumber brine (1 ½ TBS salt to 2 cups unchlorinated water)

  • Grape or oak leaves to help maintain crispiness (optional)

Place all spices in the bottom of a quart jar.

Fill jar with okra spears, squeezing in tightly. Allow 1 to 1 ½” headroom.

Place grape or oak leaves on top of okra and place a weight to hold everything down.

Pour brine into jar, allowing between ½” and 1” of headroom above.

Close with an airlock top and store at room temperature, out of direct sunlight.

In approximately 5 -7 days the brine will become cloudy. You may open to taste-test at this point. When the smell and taste are acidic and picklish, change to a permanent lid and refrigerate.

Be sure vegetables are submerged at all times.


Adapted from Fermented Vegetables by Kristen and Christopher Shockey


#fermentedfoods #fermentista #viennava #herndonva #healthygut #freshfood #slowfood

3 views

wowxtwo@gmail.com               703-336-7800

  • Facebook
  • Instagram

Wow Wow LLC. Created on wix.com