Many people are turned off by okra's "slimy" texture, but if you know how to prepare it properly, it doesn't have to be slimy. Breaded and fried, roasted or grilled, or pickled are just a few ways to enjoy okra without much of that sliminess. I enjoy them all, though grilled and pickled are my two favorites. (I happen to be fine with a bit of slime as well, so I also enjoy it simply steamed with butter and salt!)
I have pickled okra with vinegar and spices a number of times before, and it is always crisp and delicious, but I have never tried fermenting it. I absolutely love homemade kimchi, so I'm excited to try this recipe later this summer. In the meantime, I thought I would share it with you today, in case your okra is coming on earlier than mine. (If not, be sure to bookmark it for later!) Not only does this one look really tasty, but you'll also get to enjoy all the many health benefits of fermented foods.










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