Okra kraut /lacto-fermentation

This early summer is just too hot to cook or eat sizzling hot dishes. So this “room temperature cooking” method works wonder in my kitchen to turn all kinds of vegetables into a beautiful flavor feast—crunchy, sour, spicy, sweet and savory…


  1. 1 lb fresh Okra
  2. 1 lb sweet long pepper or hot pepper
  3. 1/2-1 Tsp sea salt
  4. 1 tsp sugar (optional)
  5. 2 tsp Korean hot pepper flakes
  6. 1/2 Tsp fish sauce (optional)


  1. Rinse okra and pepper really well and set aside to dry for about 5 mins in a colander. Slice okra and pepper into bite sizes and put them in a large mixing bowl.

  2. Salt determines how quick your kraut would be ready and how long it gonna lasts. Saltier version tastes better over time than less saltier version in my opinion. You can try it on your own. In summer days when room temperature hits 80+, kraut can turn sour in 24 hours before I transfer it to a fridge to slow down fermentation.

  3. Mix the seasonings (1/2 Tsp salt, 1tsp sugar,2 tsp hot pepper flakes fish sauce) in a separate bowl. Mix it well with the cut vegetables. Set aside for 1 hour until the veggies turn wither. Transfer everything including the juice into a big glass jar. Store at room temperature for at least 8-12 hrs before transfer to a fridge. Cooler climate areas may take longer time. A quick test is to press down with a clean spoon and see if bubbles are rising up or the fresh green turn to brownish green.

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