{"id":22352,"date":"2019-09-16T12:38:04","date_gmt":"2019-09-16T19:38:04","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=22352"},"modified":"2020-08-10T20:35:48","modified_gmt":"2020-08-11T03:35:48","slug":"fermented-okra","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/fermented-okra\/","title":{"rendered":"Fermented Okra"},"content":{"rendered":"\n
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When late summer hits, and your farmers market is brimming with okra, there's one surefire thing you can do with all the abundance: pickle them! BUT, if you want an even easier option, skip the vinegar, and make <\/em>fermented okra<\/em><\/strong> instead.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"fermented<\/figure>\n\n\n\n

Just like pickled okra made with vinegar and spices, fermented okra also offers that intense pop of sour flavor, but it's easier to make and it's also rich in probiotics.<\/p>\n\n\n\n

Benefits of Fermented Okra<\/h2>\n\n\n\n

Like other fermented <\/strong>vegetables<\/a>, fermented okra is a rich source of probiotics, vitamins, and food enzymes. Accordingly, it tends to support gut health and immune system function.<\/p>\n\n\n\n

Okra is also extraordinarily rich in long-chain carbohydrates which act as a prebiotic<\/a>, making it a fairly ideal candidate for fermentation. Even more, these long-chain carbohydrates also help support blood sugar balance, too. While these complex carbohydrates can give okra a slimy texture when cooked, okra remains crisp when fermented.<\/p>\n\n\n\n