Food Babe - Almost every jar of pickles at the store is packed in artificially-colored vinegar and risky preservatives. I avoid all that nonsense, and pack in a one-two punch by making
![Apparently the key to crunchy, non-slimy okra is to let it ferment for 4 months 🤷♀️ : r/fermentation Apparently the key to crunchy, non-slimy okra is to let it ferment for 4 months 🤷♀️ : r/fermentation](https://i.redd.it/apparently-the-key-to-crunchy-non-slimy-okra-is-to-let-it-v0-dwmk9qv2gzzb1.jpg?width=3024&format=pjpg&auto=webp&s=7392bf1b1d1b0e0c704f8a83f7b6c17c84827737)
Apparently the key to crunchy, non-slimy okra is to let it ferment for 4 months 🤷♀️ : r/fermentation
![Apparently the key to crunchy, non-slimy okra is to let it ferment for 4 months 🤷♀️ : r/fermentation Apparently the key to crunchy, non-slimy okra is to let it ferment for 4 months 🤷♀️ : r/fermentation](https://i.redd.it/apparently-the-key-to-crunchy-non-slimy-okra-is-to-let-it-v0-jljvjqv2gzzb1.jpg?width=3024&format=pjpg&auto=webp&s=21067839468138b07d3445663099eb3a5e958e7f)