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.
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