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Recipe: Lacto-Fermented Zucchini-Cucumber Relish

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This is a great way to use up all of those zucchini and cucumbers in the garden. The jalapeño pepper and garlic give the relish a bit of bite, while the turmeric gives it a faint golden hue to balance out all of the green. Use a yellow summer squash in place of the zucchini for a beautiful color contrast. Or, if you have one vegetable in your garden and not the other, use all zucchini or all cucumber.

20 minutes

180 minutes



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.


  • 1-3/4 cups shredded zucchini
  • 1-3/4 cups shredded cucumber
  • 1 jalapeño pepper, minced
  • 1small onion, diced
  • 1 medium tomato, diced
  • 1/2 tsp. ground turmeric
  • 2 garlic cloves, minced
  • 1 to 2 Tbsp. sea salt, to taste


  1. In a medium-size bowl combine all ingredients. Stir well to combine, and season with 1 Tbsp. of salt. Taste and add more salt if needed. The mixture should be flavorful with a hint of saltiness.
  2. Transfer relish to one quart jar or two pint jars, pouring any liquid that remains at the bottom of the bowl over the vegetables. Leave a 1-1/2-inch headspace.
  3. Pack vegetables down to allow brine to come above level of vegetables. If there is not enough brine to cover the vegetables by at least 1 inch, add just enough water to do so.
  4. Cover jars with lids and rings and airlock, if using. Allow to ferment at room temperature for 3 to 7 days, or longer, depending on how tangy you like it.
  5. If you are not using an airlock,burp the jars carefully ever day during the initial fermentation.
  6. After 3 to 7 days taste the relish. If it is to your liking you can transfer to cold storage.

    download our lacto-fermentation guide and recipe book