By Irina Schukowski Fermenting
June 17, 2016
Did you know that you can ferment zucchini and that they taste similar to fermented cucumbers? These fermented zucchini are so delicious and easy to make. Try one and you will be hooked too. Enjoy a view with each meal to cleanse your insides and improve your digestive system.
1Boil water in a kettle and let it cool to room temperature.
2Wash a 1 litre jar and the lid thoroughly with hot soapy water. Rinse well.
3Slice chilli and place in the bottom of the jar. (Don't remove the seeds!) Add garlic, dill and bay leave.
4Wash zucchini thoroughly. Cut off both ends and discard. Slice zucchini in 2-3cm chunks. Pack zucchini tightly into the jar leaving about 2cm headspace. Add the salt.
5Cover zucchini with clean grape leaves. Add sufficient of the previously boiled water to cover the leaves. Close the jar tightly.
6Leave to ferment at room temperature for 5 days. Open the jar ones a day for a view seconds. Make sure zucchini and leaves stay submerged to prevent mold growth. Add some more water or use a small, clean rock to weigh the vegetables down. (If you find some mold after a view days, discard the affected grape leaves and put the jar in the fridge to finish the fermentation process. Don't eat the zucchini, if there is lots of mold and if you have a mold allergy.) The brine will become cloudy after 1 or 2 days and the zucchini will get the typical pickle colour.
7Store the jar in the fridge after 5 days. You can eat the fermented zucchini straight away, but after 2 weeks in the fridge they taste even better.
*Only use small zucchini for this recipe. Medium-sized or large zucchini will most likely become soft and mushy.
**The grape leaves contain tannins, which keep the zucchini crunchy. If you don't have grape leaves, you can use horseradish, oak, cherry blackberry, raspberry or black tea leaves instead.
HOT TIP: Don't throw out the fermented liquid, because it contains healthy probiotics as well. Add some to salads or soups, or drink half a cup before meals to aid digestion.