Fermented okra advice?

[Hockeydudde]

My family loves (refrigerator ) picked okra and fermented vegetables. A successful fermented okra has eluded us though.
Both times we have done a simple 2% brine and the result is slimy. Like the brine turns into half way to being snot. We ended up throwing both out.
Had anyone fermented okra and been happy with the result?

 

[jcam222]

Are you fermenting them whole? Also how long are you fermenting them? I've never tried doing them so now curious. I have a big batch of green beans going now.

 

[Cajun Smokes]

Are you fermenting them whole? Also how long are you fermenting them? I've never tried doing them so now curious. I have a big batch of green beans going now.

I have never fermented okra either. When okra is cooked it always comes out slimy. I wonder if fermenting draws out the slime during the process. Is it possible the brine solution needs to be a higher salt solution as well? Perhaps 3 - 4%?

 

[Hockeydudde]

Are you fermenting them whole? Also how long are you fermenting them? I've never tried doing them so now curious. I have a big batch of green beans going now.

It's been about 2 years, but I think we split the tips on one to try to get the brine inside. The other we left whole I think.

I have never fermented okra either. When okra is cooked it always comes out slimy. I wonder if fermenting draws out the slime during the process. Is it possible the brine solution needs to be a higher salt solution as well? Perhaps 3 - 4%?

I happen to like the texture of cooked okra, so when I say slimy, I really mean it was intense. Not only inside the okra, but all the brine as well.

A stronger brine might help. I had also thought and adding some sugar to help get the acidity up faster. Not sure if either of these would help. We have okra, but not so much so that I'm willing to waste any on experimentation.

Now if someone wants some zucchini experiments run....lol.

 

[Steve H]

I've pickled them before. Looked into fermenting them. But haven't done so yet. Did you know what the PH was? Are you using filtered/chlorine free water? From what I understand is you should leave the stem intact. Or they will get slimy.

 

[Hockeydudde]

I've pickled them before. Looked into fermenting them. But haven't done so yet. Did you know what the PH was? Are you using filtered/chlorine free water? From what I understand is you should leave the stem intact. Or they will get slimy.

I don't this was a few years before I got a pH meter. Use well water for all ferments.
We definitely left the stem intact.

Just harvested at least 2 pint jars, they are kicking it into gear. Maybe I'll just give it another go soon.