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Okra, either you love it or you hate it. I had never really had okra before, just a few bites of frozen okra. My CSA farm planted a bunch of okra this year so I’ve been lucky enough to get it fresh. I had no idea we could even grow it here. Okra is for sure on my list of plants to grow in my own garden next year. You can put me on okra’s love list.
I sure hope your not getting tired of my Indian spice blends in ferments. Okra is a popular dish in India so my first thoughts for spices went to Indian. This is a different blend than my other Indian spiced pickles. I hope you love it as much as I do.
You can either ferment these whole or cut them into slices. I like them whole myself. Because okra is slimy, these pickles will be slimy. Just a warning. If you have texture issues, you might not be able to get past the slime. As long as I know the slime is good for me, I’m ok with it.
Fermented Masala Okra
- 1/2 tsp turmeric (whole turmeric root is best, 1″ piece slivered)
- 5 dried chilies or 1 tsp crush red pepper
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 1/2 tsp mustard seed
- about 2-3 lbs fresh okra
- 2% salt brine (19 gms of salt per quart of water)
Place your spices in your fermentation vessel (Pickl-It is what I recommend).
Add your okra up to the shoulder and pour the 2% brine over everything leaving about 1″ of head space.
Since the okra is hollow, they will want to float so you’ll need a Dunk’R. You can add a shot glass on top of that to help hold it down. If some of the okra floats, in a Pickl-it they will be fine and shouldn’t mold but they might not ferment as well as the rest of the veggies since the fermentation happens under the brine.
Seal your jar, fill your airlock and let set at room temp for about 5 days. Once bubbly activity dies down, you can move them to the fridge.
Part of Traditional Tuesday