Fermented Okra and Garlic

Here I go with okra again! Its one of my favorite vegetables and this is how I make sure that we have some on thanksgiving day. I actually got some to grow this year! I have planted it every year for the past 5 years and this year I actually got 6 spears off of the one plant that matured and flowered. These are tart, crisp and garlicky. They take a few weeks to ferment, so patience is the key! If you eat nightshades a few chilis will spice them up, but if you are like me, you can only dream about it. The garlic will do.


  • 1 lb fresh okra
  • 8 garlic cloves peeled
  • 2 tsp mustard seeds
  • 2 tsp black peppercorns
  • Spring water, enough to fill jar when packed
  • Sea salt 3 tablespoons per quart of water


1. Wash and cut the stems off the okra

2. Dissolve the salt into the water and add all the ingredients to the jar. For this recipe it is particularly useful to have a Harsch jar and to seal the jar completely from the air.

3. Allow to ferment for 2 to 3 weeks before you taste. When you are happy with the ferment, put them in mason jars and refrigerate. They are ready for any holiday meal… or any meal you'd like.