Step 1

Place the okra into a quart-sized fermentation jar, and then drop in the garlic, horseradish leaf, chili peppers and mustard seeds.

Step 2

Sprinkle in the sea salt, and then fill the jar with with room-temperature filtered water - allowing 1 inch of head space. Seal the jar and shake well until the salt dissolves.

Step 3

Open the jar, and place a glass weight over the okra to keep them submerged. Seal the jar with a fermentation seal, and allow to ferment undisturbed at least 10 days, or until sour to your liking. Store in the fridge up to 6 months.