PocketCook

From @Gaz Oakley

Courgette Kimchi

25 min · Serves 8

25 mintotal
20 minhands on
9steps
8servings

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Ingredients

  • 1.5 kg courgettes (zucchini), chopped into large chunks
  • 1 bunch spring onions, finely chopped
  • 1 head garlic, minced
  • 2 tbsp soy sauce
  • 2 tbsp dried seaweed flakes (nori or kelp)
  • 2 tbsp honey
  • 4 tbsp Korean red pepper flakes (gochugaru)
  • Sea salt (2% of total ingredient weight, approx. 35 g)
  • A few large leaves (cabbage or kale) to seal the top

Method

  1. Place the chopped courgettes, spring onions, garlic, soy sauce, seaweed flakes, honey, and Korean red pepper flakes into a large mixing bowl.

  2. Place the bowl with ingredients on a kitchen scale to measure the total weight of the mix.

  3. Calculate 2% of the total weight and add that amount in sea salt to the bowl.

  4. Mix everything thoroughly to evenly coat all the vegetables.

  5. Leave the bowl at room temperature for the salt to draw out liquid and form a natural brine.

    Then 120 min of waiting

  6. Pack the courchette mixture tightly into a clean, sterilized fermenting jar using a muddler or wooden spoon to press out air bubbles and submerge the vegetables under the brine.

  7. Place the large leaves over the vegetables as a plug, then add a fermentation weight to keep everything fully submerged below the brine.

  8. Seal the jar loosely and leave to ferment at room temperature out of direct sunlight.

    Then 7 min of waiting

  9. Once fermented and tangy, transfer the jar to the fridge to dramatically slow fermentation and keep for months.

  10. Submerging all the vegetables under the liquid brine is essential during anaerobic fermentation to prevent mold.

  11. Fermentation time may vary depending on room temperature; taste after 5 days for desired tanginess before refrigerating.

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