Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, okra kraut /lacto-fermentation. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Okra kraut /lacto-fermentation is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Okra kraut /lacto-fermentation is something which I have loved my whole life.
In this video tutorial I will show you how to ferment Okra with a simple brine. The tools needed are a glass fermentation vessel & fermentation weights. Lacto fermenting vegetables is easy if you have the right tools. We're discussing equipment and recipes today!
To get started with this particular 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.
The ingredients needed to make Okra kraut /lacto-fermentation:
- Take 1 lb fresh Okra
- Get 1 lb sweet long pepper or hot pepper
- Make ready 1/2-1 Tsp sea salt
- Get 1 tsp sugar (optional)
- Get 2 tsp Korean hot pepper flakes
- Make ready 1/2 Tsp fish sauce (optional)
Lacto-fermentation can also just be called "fermentation." For example, we say certain foods like sauerkraut, kimchi, and sour pickles are But in lacto-fermentation, lactic acid is produced under a different set of conditions and winds up in our gut, not muscles. Lactic acid brought into the body this. Kohlrabi is one of those odd vegetables you have most likely acquired by either growing it yourself, or obtaining it from a local farmer. What do you think about forming a "Lacto-Fermentation" group related to this page?
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.
Kohlrabi is one of those odd vegetables you have most likely acquired by either growing it yourself, or obtaining it from a local farmer. What do you think about forming a "Lacto-Fermentation" group related to this page? That way you'll see all of peoples' questions, get your own questions answered, and be free to interact! Lacto-fermented vegetables are pickled in a simple brine of water, salt, and sometimes whey, plus spices as you like — no vinegar. Add a bit more water if necessary to cover the okra completely; lacto-fermentation is an anaerobic process, and if any. lacto fermentation Web definitions " Lactic acid fermentation is a biological process by which glucose, fructose, and sucrose are converted It is an ANAEROBIC fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells..
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