Fermented Bhindi (Okra) Recipe
📝 Ingredients
- 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)
👨🍳 Step-by-Step Instructions
- Wash the okra thoroughly and pat dry. Trim the stems without cutting into the pods.
- Place the okra in a clean 1-liter fermentation jar.
- Add 2 tbsp of Gutbasket Fermentation Spice Mix.
- Prepare a 1.5% brine by dissolving 15g non-iodized sea salt in 1 liter of filtered water.
- Pour the brine into the jar until the okra is fully submerged.
- Use a fermentation weight to keep the okra under the brine.
- Close the jar with an airlock lid and leave it at room temperature (22–28°C) for 3–5 days.
- Check for tanginess and bubbles. Once fermented to your liking, move to the fridge.
💡 Why This Works
This isn’t vinegar pickling.
This is ancient, probiotic fermentation — simplified.
No boiling. No sugar bombs. Just salt, water, and time.
