Can you believe it’s almost the middle of May already? That means we’re heading into winter here in New Zealand, and so the humble zucchini has done its dash for the year in this part of the world at least.
But before we know it, summer will be back, and I think next year, I’ll be planting one or two zucchinis specifically so I can ferment those babies once again!
If you’ve ever grown zucchinis, you’ll know that they’re super-abundant plants. Grow one or two plants, and before you know it, you’ve got zucchinis coming out of your ears.
They grow so fast!
In the past, I’d grow zucchinis, and so many would go to waste. We couldn’t eat them fast enough. Like many people, I’d have this abundance of zucchinis toward the end of the season, and I would be using them in everything, at a loss as to how to preserve them so we could use them over the cooler months.
It wasn’t until I made my first batch of fermented cucumber pickles that I had the inspiration to try fermenting zucchinis in the same way.
I wasn’t sure whether fermenting zucchini would actually work (especially cut), or if they’d go mushy. So I made a small batch and was happy to find that they not only worked, but they tasted great!
Even hubby loved them, and he wasn’t such a big fan of fermented foods back then…
So I decided to leave some zucchinis on the plant to get a little larger than I usually would, specifically for fermenting.
When I prepared them, because they were larger, I removed the fleshy centre and the seeds, leaving the much firmer outer layer to be fermented. I discovered that the fleshy centre does go a bit mushy, so it’s best discarded before fermenting.
As long as the softer centre is removed, the fermented zucchini pieces remain quite firm. They are sour like dill pickles, and a little spicy, and they’re really quite yummy.
The best thing is that, like most ferments, they’re also really easy to make AND they’re really good for you!
If the mixture doesn’t remain under the brine during fermentation, you may find mould on the top. Check it regularly.
If you get some mould or funky-looking stuff on the top of your ferment, you can often remove it, and the rest will be okay. Use your sense of smell to tell you if your ferment is okay.
If your ferment smells bad or looks really funky further down in the jar, put it in the compost!
I find that when using grape leaves, I often get a white, mouldy-looking substance on the top of the ferment. This is not mould. It is a yeast from the grape leaves. I have found that this is not a problem, and I simply remove it.
Use a jar with an air lock or a purpose-made fermenting jar to get a more consistent, reliable result.
Use fermenting weights to hold your vegetables below the brine.
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There are various types of vessels designed for fermenting fruits and vegetables. From fermenting crocks to jars with airlocks, and silicon fermenting lids that can be used with a ring lid on mason jars. If you’re new to fermenting, it’ll take time and experience to work out which equipment you prefer. Here are a few links so you can check prices and see what’s available over at Amazon.
In my opinion, these are all good options at varying price points:
** Fermenting crock - 1/2 gallon - Perfect for sauerkraut or kimchi
** Pickle Pipes silicon fermenting lids - Simple but effective
** Glass weights for mason jars
I hope you enjoy this recipe as much as we do. Let me know how you get on in the comments below.
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