• 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)

• 🥬 Vegetable Fermentation Kit (includes everything to start your fermentation journey)

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.