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–+ servings
Adding vegetables, herbs, spices and brine solution into the glass jar.

Fermented Zucchini Recipe

Jomelyn Mauermann
The Fermented Zucchini Recipe is a unique way to preserve zucchini. I like this method because it is simple, safe, and tasty, and the lacto-fermentation process is so beneficial to our health. I love using this recipe a lot during the abundance of vegetables in Summer.
5 from 3 votes
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Prep Time 10 minutes
Fermentation Process 3 days
Total Time 3 days
Course Fermentation, Preservation
Cuisine American
Servings 4 servings
Calories 47 kcal

Equipment

Mason jars

Ingredients
  

  • 2-3 pounds zucchini sliced into spears
  • 2 cups clorine-free water
  • 1 tablespoon Himalayan pink salt
  • 2 cloves garlic smashed
  • 1 teaspoon mustard seeds
  • 1 teaspoon peppercorn

Instructions
 

  • Wash your zucchini in cold water. Slice your zucchini. You can slice them into spears, chips, or spirals. 
  • Make the brine by dissolving the salt in the water. The ratio I use is 1:2, 1 tablespoon of salt into 2 cups of water. Use chlorine-free water. Chlorinated water for fermentation will slow or stop the growth of the beneficial lacto-bacteria and yeasts.
  • Pack the garlic, mustard seeds, peppercorn, and zucchini tightly into your jars and cover them with brine, leaving about 1 inch of headspace. The brine should cover the vegetables at all times, or else they may start to develop mold and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.
  • Secure the mason jar lid to the mason jar (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight.
  • Let the fermentation begin. You can see bubbles will start to form after 72 hours, as a good sign.
  • Once your zucchini is fermented, transfer the jar to the refrigerator for storage. The chilled temperature will slow down the fermentation process and help the zucchini's flavor and texture. Enjoy!

Notes

Recipe Notes

  • Make sure all the ingredients are submerged into the brine to prevent mold, especially for the first 3 days. Use cabbage leaves or fermenting lids that you can find in the store to push down the zucchini into the brine. So long as they remain under the anaerobic safety of the brine, they’ll be safe.
  • For extra sour flavor, keep your fermentation process for up to a few more days and then store it in the fridge. 
  • Adjust your salt quantity according to your preference but don't omit it. 
  • Try to experiment with herbs and spices.

Nutrition

Serving: 4servingsCalories: 47kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 1763mgPotassium: 618mgFiber: 3gSugar: 6gVitamin A: 460IUVitamin C: 41mgCalcium: 47mgIron: 1mg
Keyword fermentation, fermenting, Gut-health, healthy recipe, preservation
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