Zucchini kimchi

If you have kimchi paste at hand, this spring kimchi is ready in no time and so easy. Zucchinis are neutral vegetables acting like little sponges and fermenting quickly, so after only one week this kimchi is ready to eat. Don’t throw out the kimchi juice left in the jar after eating the zucchini, you can make a damn good Kimchi Bloody Mary with it.

Type of fermentation: lacto-fermentation
Level: easy
Tools: large mixing bowl

1 kg young and firm zucchini, seeds and soft tissue removed and cut into fries-sized sticks
250 gr carrots, cut into matchsticks
4 scallions, cut into 3 cm pieces (optional)
60 gr unrefined Korean sea salt (or other unrefined salt), dissolved in 500 ml water
3 Tbsp of kimchi paste (see my previous post)

1. Put the zucchini sticks in a large bowl with the salted water and leave for half an hour, mixing the courgette every now and then.
2. Rinse the zucchini well under running water and leave to drain.
3. Mix the zucchini and carrots with your kimchi paste, making sure the paste coats all the vegetables well. Add a little extra if that is not the case.
4. Put the zucchini and carrots firmly in a clean glass jar, leaving no headspace. Let everything ferment for 3 days at room temperature and transfer to the fridge. You can start eating them one week later.