Vegetable · pod

Okra

Young pods only (under 4 inches, bendable tip test). Sometimes called 'lady finger.' The mucilage that makes cooked okra slimy is dramatically reduced in lacto-fermentation — pods come out firm and crunchy with only a light coating.

Salt calculator

Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common grain.

Vegetable weight

grams

Salt percentage

Salt grain

Grain matters: one teaspoon of Diamond Crystal weighs half as much as one teaspoon of fine sea salt. Weigh in grams when you can.

35g salt

6.15 tsp 2.05 tbsp 1.23 oz

Based on Fine sea salt at 5.69 g/tsp.

Flavour-forward. Ferment will be slower; brine will taste salty. Good for pickles and hot-sauce mashes that need long shelf life.

All salt grains

Grain	Grams	Teaspoons	Tablespoons
Diamond Crystal kosher	35 g	12.32	4.11
Morton kosher	35 g	7.29	2.43
Fine sea salt	35 g	6.15	2.05
Pickling / canning	35 g	6.36	2.12

Default salt: 3.50 %
Salt range: 3.00% – 4.00%
Time @ 68 °F: 7.0 days
Target pH: 3.80
Water content: ~90%
Preferred styles: brine pickle southern, torshi component

Technique

Use only young tender pods. Trim stem but keep cap intact to prevent mucilage bleeding into brine. Pack tight in jar with cayenne, garlic, dill. 3.5% brine. 5-7 days at 68-72°F. Southern-style additions: okra + peppers + garlic.

Source: Serious Eats — lacto okra.