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Recipe: Simple Grated Zucchini Kraut

Rated 4.2 stars by 11 users

A wonderful way to use oversized zucchinis! Of all the vegetables that seem to overrun the garden, zucchini seems to be the most prolific. What to do with these green beasts becomes the butt of every summer gardening joke. Drop a basket of zucchini off at a fellow-gardening neighbor’s home and you’re bound to be laughed at. You can only eat so much sautéed zucchini and zucchini bread in the height of the growing season. However, traditionally-canned zucchini tends to end up fairly mushy and unappetizing. Additionally, the canning process kills any of the good enzymes and bacteria that existed in the zucchini as it comes from the garden. But if you’ve got too much zucchini then you must figure out a way to use it. One great option is fermenting it. You can make zucchini pickles similar to lacto-fermented cucumber pickles. Or, if you want something a little different, try this recipe for grated zucchini “kraut”. It is a great addition to salads, makes a perfect condiment, and is the simplest of ferments to make. Get your children involved in shredding the zucchini and all you’ve got to do is salt it and pack it.


Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit


Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.

Grey Celtic Sea Salt

Cheese, Vegetables Grey Celtic Sea Salt

Grey Celtic Sea Salt


Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.

Download all our Lacto - Fermented Recipe book today, with tips and tricks. A delicious and nutritious meal can be created for the whole family with just a few simple ingredients.



  • Large zucchinis (the oversized ones are fine; just grate around the most seeded areas)
  • Sea salt


  1. Grate the zucchini with a box grater or the grating attachment on a food processor.
  2. Pack about 1/2 cup into a quart jar.
  3. Sprinkle lightly with salt.
  4.  Repeat the 1/2 cup grated zucchini and sea salt until you reach 1-1/2 inches from the top of the jar.
  5. Place a lid on the jar and allow to ferment for 2 to 5 days, depending on the temperature. Be sure to burp your jar every day by simply unscrewing the lid slightly and allowing the gas to escape.

    download lacto -fermentation guide and recipe book