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.

• September 22, Homemade Fermented Beverages, Maple Avenue Market, Vienna

• September 23, Fermentation 101, Maple Avenue Market, Vienna

• October 13, Introduction to Fermentation (demo/tasting), Rise Well-Being Center, Herndon. Discount for Rise Members.

• November 3, Fermentation 101, 100 Bowls of Soup, Herndon (registration will be through Eventbrite or at 100 Bowls).

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

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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

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