• 250g fresh bhindi (okra)
• 2 tbsp Gutbasket Fermentation Spice Mix
• 1.5% sea salt brine (15g salt in 1L filtered water)
• Filtered water (enough to submerge)

1. Wash the okra thoroughly and pat dry. Trim the stems without cutting into the pods.
2. Place the okra in a clean 1-liter fermentation jar.
3. Add 2 tbsp of Gutbasket Fermentation Spice Mix.
4. Prepare a 1.5% brine by dissolving 15g non-iodized sea salt in 1 liter of filtered water.
5. Pour the brine into the jar until the okra is fully submerged.
6. Use a fermentation weight to keep the okra under the brine.
7. Close the jar with an airlock lid and leave it at room temperature (22–28°C) for 3–5 days.
8. Check for tanginess and bubbles. Once fermented to your liking, move to the fridge.

This isn’t vinegar pickling.
This is ancient, probiotic fermentation — simplified.
No boiling. No sugar bombs. Just salt, water, and time.