Hi, I am Joana. Today, I will show you a way to prepare okra kraut /lacto-fermentation recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Okra kraut /lacto-fermentation Recipe
Okra kraut /lacto-fermentation is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Okra kraut /lacto-fermentation is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook okra kraut /lacto-fermentation using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Okra kraut /lacto-fermentation:
- Prepare 1 lb fresh Okra
- Prepare 1 lb sweet long pepper or sausage pepper
- Prepare 1/2-1 Tsp sea salt
- Make ready 1 tsp sugar (optional)
- Get 2 tsp Korean sausage pepper flakes
- Get 1/2 Tsp fish sauce (optional)
Instructions 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 sausage 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.
So that’s going to wrap this up with this distinctive dish okra kraut /lacto-fermentation recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
