Transforming surplus zucchini through lacto-fermentation offers an excellent alternative to pickled gherkins.
This method yields a fizzy, sour, and flavor-packed condiment that pairs well with almost any savory dish.
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The concept originates from the Mountain Feed garden nursery blog in Ben Lomond, California.
Spicing the vegetables with plenty of chili enhances their taste, making them suitable for burgers or cheddar sandwiches.
Courgettes often become overly soft during fermentation. To combat this, add a source of tannins like a bay, oak, or blackberry leaf.
The mixture must be refrigerated as soon as fermentation becomes fully active and bubbly.
This typically takes one day, or up to two days in summer, and three to four days during winter.
Submerging the vegetables entirely under the brine prevents mold. Use a fermentation weight or a clean, heavy, non-metallic object to keep ingredients beneath the liquid.
Jar Sterilization Process
Wash the jar in very hot water and lay it on its side in a cold oven.
Turn the oven to 150C or 130C fan and leave the jar inside until filling time.
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Boil the lid in a saucepan of water to sterilize it properly. Keep the lid immersed until needed for sealing.
Step-by-Step Fermentation Guide
Slice the vegetables into rounds measuring 5 to 10 millimeters thick. Place a clean jar on scales, reset to zero, and fill with slices.
