Zucchini Kimchi

Zucchini Kimchi

1000g | Zucchini | 100%

Slice the zucchini on a mandoline into 3mm slices

90g | Sugar | 9% (separate into 40g and 50g portions)

26g | Salt | 2.6%

Over a colander, toss the zucchini in 26g of salt and the 40g of sugar. Allow to drain over a bowl in the fridge for 12H.

85g | Garlic | 8.5%

80g | Fish Sauce | 8%

75g | Light Soy Sauce | 7.5%

60g | Korean Chili Powder | 6%

45g | Scallions, minced | 4.5%

50g | Sugar | Remaining from the first step

Combine the garlic, fish sauce, light soy, and chili powder in a quart container and blend into a smooth paste using a stick blender. Fold in the minced scallions and reserve in the fridge overnight with the draining zucchini.

Sanitize a container (glass jar, plastic container with lid, or cryovac bag). Mix the drained zucchini with the paste thoroughly, making sure to coat every slice. Pack the zucchini into the container and seal (if using a cryovac bag, pull a medium vacuum cycle). Leave on the counter for 2-4 days to ferment.

For those using containers with removable lids, you can check the ferment for flavor after 2 days to see if it suits your tastes, at which point you can move the kimchi to the fridge to slow down the fermentation.