Combine the filtered water and sea salt in a small pot. Heat gently until the salt dissolves completely, then let it cool.

Place the trimmed okra in the mason jar, standing them upright for optimal brining. You can add mustard seeds, garlic, and red pepper flakes between layers for added flavor.

Once the brine has cooled, pour it over the okra, ensuring they are fully submerged. Leave about an inch of headspace at the top of the jar.

Use a smaller jar filled with water or a fermentation weight to keep the okra submerged.

Cover the jar with a clean cloth or coffee filter secured with a rubber band.

Place the jar in a cool, dark spot for about 3 to 5 days. Check daily to ensure the okra remains submerged.

After 3 days, taste a piece of okra. If it has reached your desired tanginess, it is ready.

Once fermented to your liking, cap the jar with a lid and store it in the refrigerator.