Fermented Okra with Dill

Step 1

First make your salt brine by adding the salt to the water and stir until dissolved completely. Set aside. No need to make boiling water for this recipe.

Step 2

Now let's compile the jar. Put the peppercorns in the bottom of your clean jar and lay the stems of dill flat on top. It's best to use whole, uncut dill stems and leaves rather than chopping them up. This will avoid little pieces floating to the top. Curve the long dill stems around on themselves so they sit on the bottom of the jar.

Step 3

Next, arrange the uncut okra vertically in the glass jar on top of the dill and peppercorns. To make maximum use of the space, I alternate - wide end up, wide end down, wide end up.... - as I slide the okra in, side by side. Keep filling the jar with okra until there isn't any more room. A tight pack will help keep the okra from floating up above your brine.

Step 4

Next, snuggle your garlic cloves down between the stalks of okra. Use your index finger to press them down so they stay put.

Step 5

Pour your salt water brine over top of the garlic, dill, okra mixture. Ensure that the top of the okra is completely covered by the brine.Leave an inch of air space at the top of the jar to give the liquid room to rise and fall as the okra ferments. That said, I often have much less space at the top of the jar and it all turns out fine. If needed, make a little extra brine in the same ratio, and add that to your jar.

Step 6

The okra will be quite tightly packed in there so you may not need a weight to hold them below the salt water brine. If not, please apply a weight to keep those ingredients below the brine. If you have a special fermenting lid, put it on now. If not, then loosely cover the jar with cheesecloth or something else that will let the carbon dioxide escape as your okra ferments.

Step 7

Leave the jar on your counter, out of direct sunlight, for 4 to 10 days depending on taste. When it's done, put on a lid and move to your refrigerator to enjoy over the next month or two.