Okra Kimchi, by Diane

 I love okra, and wanted a creative green veggie for the week. I came across this recipe from @korean.roots to turn okra into kimchi and it could not have been easier! This was really good, and while you can have this fresh right away I liked it the more it fermented in the fridge!

Ingredients:

1.5 lb young okra, tops and tails removed and cut into 1 inch slices

4 tbsp kosher salt

1/2 small red apple, minced

3 green onions, chopped (green parts only or can use both)

4 cloves garlic, minced

2 tbsp white sugar

3 tbsp gochugaru (Korean red pepper flakes)

2 tbsp black sesame seeds

2 tbsp rice wine vinegar

1 tsp sesame oil

Directions:

1. Toss okra in salt, let rest up to 2 hours, rinse and drain 2-3 times. Okra should still be a little salty.

2. Combine okra with remaining ingredients.

3. Serve immediately or refridgerate/ferment in an airtight container.