Come Cucinare Okra kraut /lacto-fermentation Semplice

Okra kraut /lacto-fermentation - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Okra kraut /lacto-fermentation! A quick and easy dinner that is ready in under 25 minutes! 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. 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.

The crunchy, sweet vegetable is best prepared grated, much as. What do you think about forming a "Lacto-Fermentation" group related to this page? That way you'll see all of peoples' questions, get your own questions answered, and be free to interact!

You can cook Okra kraut /lacto-fermentation with 6 Ingredients and 3 steps. See the following guide!

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).

Lacto fermenting vegetables is easy if you have the right tools. We're discussing equipment and recipes today! With Kraut Source, you don't have to burp your jars. Their stainless steel fermentation unit relieves the pressure and keeps dangerous bacteria out.

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..

Culturing the applesauce gives it a flavor and excitement that you just can't get from cooked down applesauce. An amazing condiment, lacto-fermented lemons make a wonderful addition to meat, vegetable, salad, and pasta dishes! According to the author of Wild Fermentation (an excellent resource for naturally fermented foods) As you can see, the world of lacto-fermented cabbage is a diverse and fun one. Do you have any favorite recipes to add to the list? The lacto-fermentation process works because of the lucky fact that bacteria that could be harmful to us can't tolerate much salt, while healthy bacteria (think Lacto-Fermentation Chemistry.