Lacto-fermented Zucchini
This easy recipe is very similar to making cucumber pickles, however we're fermenting zucchini instead.
Equipment
- Fermenting jars
Ingredients
- 2 large zucchinis or several smaller ones
- 3 grape leaves
- 6 cloves garlic
- 2-3 tbsp pickling spices
- 3 or 4 small red chilies
- 4 large teaspoons chopped dill leaves (or seeds)
- 2 tbsp Himalayan salt
- 2 cups filtered (chlorine free) water
Instructions
- Wash and slice zucchinis lengthways, removing the seedy centre.
- Pack the sliced zucchini and grape leaves into a large jar, adding garlic, chilies, dill and spices. NOTE: Keep one large grape leaf to cover the mixture while fermenting.
- Combine filtered water and salt to make brine then pour over the zucchini, ensuring that the zucchini is submerged under the brine.
- Cover the contents of the jar with the remaining grape leaf, ensuring it also is submerged under the brine. (You may need to push it down regularly during the fermentation process to ensure it stays under the brine).
- Allow to ferment on your bench for one week or longer.
- A taste test will tell you when it’s ready! Once ready, refrigerate and enjoy.