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.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
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INGREDIENTS:
- Large zucchinis (the oversized ones are fine; just grate around the most seeded areas)
- Sea salt
INSTRUCTIONS:
- Grate the zucchini with a box grater or the grating attachment on a food processor.
- Pack about 1/2 cup into a quart jar.
- Sprinkle lightly with salt.
- Repeat the 1/2 cup grated zucchini and sea salt until you reach 1-1/2 inches from the top of the jar.
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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.
