Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, okra kraut /lacto-fermentation. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Okra kraut /lacto-fermentation is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Okra kraut /lacto-fermentation is something that I have loved my whole life.
In this video tutorial I will show you how to ferment Okra with a simple brine. The ingredients needed are: okra, onion, garlic, red pepper flakes, & two. Lacto-fermentation is the art and science of crafting cultured foods, such as kombucha, kefir, sauerkraut, pickles, and kimchi.
To get started with this recipe, we have to prepare a few ingredients. You can have okra kraut /lacto-fermentation using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Okra kraut /lacto-fermentation:
- Get 1 lb fresh Okra
- Prepare 1 lb sweet long pepper or hot pepper
- Get 1/2-1 Tsp sea salt
- Make ready 1 tsp sugar (optional)
- Make ready 2 tsp Korean hot pepper flakes
- Get 1/2 Tsp fish sauce (optional)
Add a bit more water if necessary to cover the okra completely; lacto-fermentation is an anaerobic process, and if any. Kohlrabi is a little obscure, but it is delicious. The flavor is crunchy, fresh, and sort of like a cross between a cabbage and an apple. For that reason alone it makes a great alternative to cabbage kraut.
Steps to make Okra kraut /lacto-fermentation:
- 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.
- 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.
- 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.
The crunchy, sweet vegetable is best prepared grated, much as. lacto fermentation Web definitions " Lactic acid fermentation is a biological process by which glucose, fructose, and sucrose are converted It is an ANAEROBIC fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells.. Lactic acid fermentation is used in many areas of. Lacto-fermentation can also just be called "fermentation." For example, we say certain foods like sauerkraut, kimchi, and sour pickles are But in lacto-fermentation, lactic acid is produced under a different set of conditions and winds up in our gut, not muscles. Lactic acid brought into the body this. Lacto-fermented foods help increase the action of hydrochloric acid, while also protecting the integrity of the stomach lining.
So that’s going to wrap it up for this exceptional food okra kraut /lacto-fermentation recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
