Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, okra kraut /lacto-fermentation. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Okra Slime for Cultivating Lacto -Fermentation Cultures. Okra Punch How To Make Jamaica Okra Punch In this video tutorial I will show you how to ferment Okra with a simple brine.
Okra kraut /lacto-fermentation is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Okra kraut /lacto-fermentation is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have okra kraut /lacto-fermentation using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Okra kraut /lacto-fermentation:
- Take 1 lb fresh Okra
- Get 1 lb sweet long pepper or hot pepper
- Get 1/2-1 Tsp sea salt
- Make ready 1 tsp sugar (optional)
- Take 2 tsp Korean hot pepper flakes
- Prepare 1/2 Tsp fish sauce (optional)
Disclaimer The ideas, concepts, and opinions expressed in this book LACTO-FERMENTATION from Cultures for Health. All quantities approximate. 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.
Instructions 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.
Lactic acid brought into the body this. Lacto-fermented vegetables are pickled in a simple brine of water, salt, and sometimes whey, plus spices as you like — no vinegar. Add a bit more water if necessary to cover the okra completely; lacto-fermentation is an anaerobic process, and if any. I've been told there is no danger with Is there a difference between lacto fermentation and regular fermentation? Sign up for the Kirby & Kraut newsletter and get timely updates about new recipes, products and more.
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