So okra contains a water soluble protein that manifests itself as the infamous "slime". Anyway okra is just amazing. I eat it raw. So question veganfruition: where did you got the cartboys that you have on the counter while eating the okra? Thanks a million for the tutorial. I used quite a few pointers from your video to prepare okra, cucumbers and sauerkraut:D
+MrCranketa Aw thank you for watching! I got the carboys from a company that sells kombucha called "Nessala". They are located in Wisconsin. I'm pretty sure you can find them on amazon or somewhere else online though.
I think you need to sterilise the jar and lid; also use cool boiled (sterile) water. And leave the jar alone. Every time you open it you introduce oxygen. That said, its a very clear, easy to follow presentation. Well done.
You don't have to sterilize by boiling because this is lactofermentation. Its not at all sterile. In fact you can put a cheesecloth over it while its fermenting.
Good stuff kiddo. Great video
Awesome video....thanks for sharing.
Where did you get the ceramic weights?
Doing it now, thanks!
Love your video, I fallowed your recipe It come out perfect love it..I have a question Can I use old brine to make new one? Can I resuse old brine ?
Yes you can reuse old brine I do it all the time, may have to add some new to it but it works
@@paige_judah5538 Thank you
Yes, because you get to use the lactobacillus flora within the brine.
Someone suggested to me to use a spoonful of brine to sprinkle over salad
thanks - gonna do this today
So far, preparing the brine - is that really 1 cup? It looks like 2...
Can i use plastic jar if ever no glass jar????thanks
I like store bought pickled okra. It is not slimy. Is there a way to ferment okra without slime?
I believe you might find your store bought pickled okra to be in a vinegar/water brine. Those would be "hot-filled" and then pasteurized.
After it's done. How long will it last? Thanks Im planning to make a bunch of it.👍
Pretty.much indefinitely. Just put in fridge to slow down fermentation, because it will continue to ferment and get more sour.
So okra contains a water soluble protein that manifests itself as the infamous "slime". Anyway okra is just amazing. I eat it raw. So question veganfruition: where did you got the cartboys that you have on the counter while eating the okra? Thanks a million for the tutorial. I used quite a few pointers from your video to prepare okra, cucumbers and sauerkraut:D
+MrCranketa Aw thank you for watching! I got the carboys from a company that sells kombucha called "Nessala". They are located in Wisconsin. I'm pretty sure you can find them on amazon or somewhere else online though.
What is a Cartboy? Carboy? I do not kow what I am looking for.
looks interesting :) why are they slimy? is it just an okra thing?
+John Eliot Okra is slimy in general. I think that's why!
If you let ferment for two weeks at least the slime wont be there and they will be much better.
If you don’t cut the ends off, they won’t be slimy, but still good video. Thank you.
I think you need to sterilise the jar and lid; also use cool boiled (sterile) water. And leave the jar alone. Every time you open it you introduce oxygen. That said, its a very clear, easy to follow presentation. Well done.
You don't have to sterilize by boiling because this is lactofermentation. Its not at all sterile. In fact you can put a cheesecloth over it while its fermenting.
Good video...pull your hair back when in the kitchen.
Do not cut the ends off that is why they are slimy so
And she coughed...🙄
@@kingqueen7ites who cares 😂 its her kitchen
IT'S HER KITCHEN!!!