kombucha pickled okra

Our CSA has produced an incredible bounty of okra this year. Unfortunately, I’m the only one in our house that eats them. So, I figured I’d try pickling them in kombucha brine, which also used extra kombucha. Win-win.

Ingredients (per jar)


  1. Peel and mince the garlic. Wash okra and trim stems as close to the body of the fruit as possible.
  2. Place tea leaves, garlic, and salt into a 1 quart jar. Add okra.
  3. Fill with kombucha. Tip: It’s important to use tart kombucha or kombucha vinegar. Any residual sugars will cause the okra to over-ferment.
  4. Leave at room temperature, protected from light for 3-4 days burping as necessary.
  5. Transfer to refrigerator and enjoy.

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