Nekidan sam bila kod mame na ručku i probala nešto najbolje ili barem u top 30! Ukiseljene bamije! U vodenom kefiru, ako se sjećate davnog recepta za krastavce [ovog], e pa tako nekako. Mama voli moje recepte i radi vlastite varijacije na njih, a ja volim jesti ono što ona napravi. Pa, krenimo na bamije:
što/
bamije (provjerite da nisu žilave)
jako kiseli vodeni kefir (samo ga ostavite stajati dulje, dok ne bude kao ocat)
sol
papar u zrnu
začini po želji (npr. kopar)
kako/
Napunite staklenku bamijama, prelijte vodenim kefirom da ih prekrije, ako ste raspoloženi za rimu onda posolite koliko volite, dodajte papar u zrnu i začine. Zatvorite staklenku i ostavite da stoji na suncu oko tjedan dana, a može i nešto kraće ako ste nestrpljivi. Bamije će biti hrskave i manje sluzave nego kada se jedu sirove. Nakon otvaranja spremite u hladnjak.
[ENGLISH]
pickled okra
I was at my mom's place for lunch the other day and tasted something amazing... top 30 foods for sure... are you ready... Okra pickled in water kefir! If you remember my old recipe for pickled cucumbers [this one] - the one for okra is quite similar. I'm so happy that my mom loves my recipes and makes new variations on them. I love to eat what she makes. So, here you go, the okra:
what/
fresh okra (make sure it is not too fibrous and chewy)
very sour water kefir (just leave it to ferment a bit longer, until it tastes like vinegar)
salt
black peppercorn
spices of choice (dill goes well)
how/
Put the okra in a glass jar, pour water kefir over them and add a desired amount of salt, peppercorn and spices. Close the jar tightly and leave it on a sunny spot to ferment for a week. If you simply can't wait that long to try this heavenly treat, they should be fine to eat after a few days already. When fermented, okra should be crunchy and less slimy than raw. After opening, keep the jar in the fridge.
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