Sake Gumi

While I was still thinking about sloth and summerly posts, suddenly the editor changes the direction to R. What the hell does R mean? Me? This is such an Anna Wintour move, and I feel like Grace: love her, but hate her. However being a working bee, we have to comply with orders from the top.

Luckily, this post has R in the word, so no sweat. The Greenmarket had a sale of okRa the other day, so I bought bunch of them. Since not many Americans (including my bf) doesn't like its slimy texture, I knew I couldn't use it for any cooking at home. I wanted to make something that lasts for a while, so I decided to pickle them.


So here is the recipe.

1lb Okra
Salt to rub off the fuzz
Vinegar (I used rice vinegar) 200 ml

Water 300 ml
Yuzu jam 1 tbsp
Sugar 2 tbsp
Salt 1.5 tbsp
Yuzu pepper (optional) 1/2 tsp


As you see in the picture above, you should trim the top. Yes, trim the top. The part is pretty tough, so it doesn't pickle well. It's a pain in the arse, but worth the effort.


OkRa has fuzz all over it, like a little twinky boy. It's not full grown man-hair, but just some soft fuzz. It's still annoying since I like things hairless. So pour some salt over the okRA to rub it all off.


When it gets some scrubbing action and becomes a bit sweaty, you are good to go.


Wash off the salt, and blanch them for about 2 minutes.


Meanwhile, you mix all the pickling ingredients and heat them up to dissolve sugar and salt.

My secret weapon for this pickling is this.


Yuzu jam. I don't know why it's called yuzu-cha (yuzu tea). These are widely available in Korean grocery stores. Similar to marmalade but has a strong yuzu flavor which is great. Put about 1tbsp of it into the pickling liquid. Since I wanted a little heat, I also added yuzu kosho (yuzu pepper; about 1/2 tsp) into the liquid as well.


Place okRa in the jar (I didn't boil the jar since I knew I wouldn't keep it for a long time). My jar is a bit too big for the amount of okRa I had, but oh well.


Pour in the liquid, and store in the fridge once it cools.  You can eat next day, but it was best after 5 or 6 days.


It's not a traditional method, but this is easy and great to munch on.


As I said, the jar was too big for the contents, and all the okRa floated on top, so I had to put them upside down so that they can marinate evenly. I wish I had a cellar full of jars and other containers, so when one jar is too big, I can have one smaller. Such is the fate for NYC apartment.

By the way, this picture shows still too much of fuzz. It's kinda freaking me out.
Column: ReCPY


  • i am definitely going to try this. okra is in full season over here in the Bay Area. they are gorgeous and i’ve been buying a bunch every week at the farmer’s market. but i just eat them raw! lazyass post coming soon.

    i believe it’s “yuzu tea” cause you add the concoction into hot water, to make a “tea”? my mom has all sorts of this stuff from the Korean grocery (ume, ginger, yuzu) and she adds hot water to it.

    kayoko on

  • This looks brilliant! I’ve lately been really into throwing sliced raw okra into my salads.

    yoko on

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