Zucchini Kimchi
Ingredients
- 2 large zucchinis, cut lengthwise into 3" batons
- 2 stems of spring onions, cut into 2" batons
- 3 large garlic cloves, minced ⓘ
- 1 " piece of ginger, minced ⓘ
- 2 tablespoons Korean Gochujang paste ⓘ
- 1 teaspoon fish sauce ⓘ
- 1 tablespoon Gochugaru (chilli powder is a good substitute) ⓘ
- 1/4 cup white rice vinegar
- 1/2 teaspoon sugar ⓘ
- 3 tablespoons coarse salt
Instructions
- Toss the zucchini slices in 3 tablespoons of coarse salt, combine well, and set aside for 1 - 2 hours. Tip out the slices and the salty juices that will have collected into a colander and rinse thoroughly. Taste a piece and make sure it's not too salty. If it is, rinse until it tastes right to you.
- In another bowl, mix together the minced garlic, ginger, fish sauce, Gochujang paste, chilli powder, sugar, and rice vinegar.
- Add the zucchini in handfuls to the marinade mixture, making sure to squeeze out the excess liquid before each addition. Toss in the spring onions.
- Store in an air-tight glass jar and let stand in room temperature for 2 - 3 days. Shake the jar every day to make sure they are completely submerged in the briny liquid. When the Kimchi tastes pickled enough for your liking, refrigerate.
Nutrition & Diet Analysis (per serving)
198
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).