Simple Way to Make Speedy Okra kraut /lacto-fermentation
Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, How to Prepare Award-winning Okra kraut /lacto-fermentation. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Okra kraut /lacto-fermentation, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Okra kraut /lacto-fermentation delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Okra kraut /lacto-fermentation is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Okra kraut /lacto-fermentation using 6 ingredients and 3 steps. Here is how you can achieve it.
This early summer is just too hot to cook or eat sizzling hot dishes. So this "room temperature cooking" method works wonder in my kitchen to turn all kinds of vegetables into a beautiful flavor feast---crunchy, sour, spicy, sweet and savory...
Ingredients and spices that need to be Make ready to make Okra kraut /lacto-fermentation:
- 1 lb fresh Okra
- 1 lb sweet long pepper or hot pepper
- 1/2-1 Tsp sea salt
- 1 tsp sugar (optional)
- 2 tsp Korean hot pepper flakes
- 1/2 Tsp fish sauce (optional)
Steps 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 hot 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.
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So that is going to wrap this up with this special food Recipe of Any-night-of-the-week Okra kraut /lacto-fermentation. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!