These fermented zucchini go a long ways toward answering that age-old question--what should I do with ALL THIS ZUCCHINI?!
You should ferment it.
It's quick; just a few days under the brine transforms the familiar summer squash into something else entirely. The pickle chips sparkle and pop with salty effervescence, taking on the flavors of the herbs and garlic. A little tannin from the tea keeps it fresh and crunchy.
Makes 1 quart
20 minutes prep, 3 days fermentation time
Dissolve the salt in the pint of water, and pour it over the zucchini chips. Make sure they are all covered by the brine, leaving 1” of space at the top. If you need a bit more brine, mix 1 tsp sea salt into 1 cup of non-chlorinated water and top off quart jar.
Add something to hold all vegetables down under the brine: a cabbage leaf, small jar or ramekin, ceramic or glass weight, all work well.
Place the jar in a bowl or on a plate to catch any overflow of brine. Keep the jar on the counter,out of direct sun. If the pickles overflow, unscrew the lid, push the vegetables back down, and pour the overflowed brine back in. Secure the lid once more.
Allow to ferment 3-4 days. After a day or two you will start to see bubbles, and the brine will become cloudy. This is the beneficial bacteria doing their job! Taste your pickles on day 3; if you like them, they are done. Ferment another day if you like them more sour, but they will become soft rapidly after day 4. Refrigerate, and enjoy within 2 weeks!
Tips for success:
• Use freshest organic produce you can possibly get your hands on— straight from the plant if possible.
• Use highest quality sea salt, not commercial table salt with additives.
• Keep all vegetables under the brine at all times.
• Limit oxygen exposure by using a homemade or store bought airlock system.
• Take notes, keep a fermentation journal, or label ferments with date, salt percentage and recipe.
• Ferment vegetables around 64º-72ºF, out of direct sunlight.
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This article is part of the August 2015 Issue of our Monthly Journal. Sign up for the Journal to be the first to receive all our new recipes and content each month.