Okra chips is a neat snack to add more of your garden to the cupboard. When re-embarking on putting up our okra this year I recalled an event Ferment Pittsburgh was invited to themed as a slime presentation for kids. A jar of lacto-fermented okra was perfectly oozy for the job. But when venturing to jot this process out for the “net” here I questioned my memory and searched for other fermented okra recipes and astoundingly saw no mention of how the brine transforms very quickly into a thick slime. Weird. Nonetheless, while simply fermented okra is a wonderful slime-encased treat, following up with drying them into chips is a slime-less way to enjoy some deliciously preserved okra.
Lacto-ferment the okra for a few days. Pack your okra whole into a jar with water, add a tablespoon of salt per a quart, and ferment at room temperature either with a lid or a cloth covering, doesn’t matter which but I prefer a lid. It’s August now so I usually go for about 3 days but in cooler weather maybe 5 or so would works to get a nice fermenty flavor.
Strain the fermented okra and perhaps give them a quick rinse if they are difficult to handle from their slime. Then dehydrate either whole or cut into rings. If you’re doing whole a little pierce with a knife will help them dry inside and out.
Then dehydrate according to your preferred method, oven or machine, or hot car window. About 135-ish degrees for around 24 hours, or however long it takes.
The finished okra can be tossed with salt and other seasonings and stored away in a jar.