Fermented Okra
Fermented Okra
Fermented Okra
Fermented Okra
Fermented Okra
Fermented Okra

Fermented Okra

Real, salt-water brine fermented vegetables contains naturally occurring probiotics that are optimal for gut health. Fermented Okra's composition and texture does not have viscosity (sliminess) of cooked okra. Slightly spicy with a meatier taste with flavors reminiscent of the Mediterranean.

  • Culinary + Pairings

    A probiotic pairing to any classic southern dish that calls for okra. Use as a condiment and slice into coins as a unique addition to your charcuterie boards.

  • Nutritional Benefits

    Nutrient packed, okra is especially high in vitamins C and K1. Vitamin C is a water-soluble nutrient that contributes to your overall immune function, while vitamin K1 is a fat-soluble vitamin that’s known for its role in blood clotting

  • Probiotic Diversity Profile

    Lactobacillus Plantarum, Lactobacillus Pentosus, Leuconostoc Mesenteroids

$8.99

NUTRITION

16 oz.

Package Size

1/4 cup 

Serving

5

Calories

0g

Sugar

0g

Net Carbs

330mg

Sodium

Section

Our Pickle Promise

Salt Water Brine

We use a mineral-rich, pure and unrefined Mediterranean sea salt. It is non-iodized and contains no caking agents or added preservatives.

Southeast Sourced

We source most of our vegetables from local farms. That means just 1-2 days between harvest and fermentation; this preserves phytonutrients and creates a more nutritious product.

Contains No Vinegar or Sugar

Pickles containing vinegar or sugar are not lactic-acid fermented and are therefore not a probiotic, gut-healthy pickle. Period. 

Raw & Unpasteurized

Some call it ‘wild fermentation’ because it creates an abundant growth of natural, live probiotics. Pasteurization would kill these live cultures, so we don’t do it.

Ships within 1 to 3 business days

Promotes a healthy gut

Prebiotic & Probiotic

Healthy Gut. Healthy Life.

3 Tips for Eating Ferments

  • Eat ferments three times a day as snacks or with meals, every day. The key is consistent introduction of outside probiotics to your resident microbiome.
  • Consume an abundant variety of different plant-based ferments. Your microbiome thrives on exposure to this diversity.
  • Eat the gut health trifecta of fiber, fat and ferments with every meal. Fiber means plants: eat lots of those. Fat enables your body to more easily absorb the rich minerals and nutrients found in ferments.

How To Enjoy

Eat ferments every day, 3 times a day, as snacks or with meals.

Breakfast

Scramble or fry up 2 - 3 whole eggs in butter, ghee or coconut oil, along with some spinach. Enjoy with kimchi or kraut on the side.

Lunch

Toss a salad with mixed greens, avocado, veggies, raw seeds and a generous pour of extra virgin olive oil. Top with a serving of kraut along with the brine, no salad dressing necessary.

Dinner

Pick your protein and saute a large portion (half a plate) of greens - kale, chard or spinach with garlic, coconut oil and sea salt. Pickle on the side.

Frequently Asked

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Section

Fermented + Probiotic Vegetables

Real. Raw. Alive.

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