Fermented Baby Zucchini and Garlic

July 21, 2016

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I’m always on the look out for unusual things to ferment and on this day I spotted some Baby Zucchini at the Farmer’s Market. I couldn’t resist. They were fresh and picked that morning which tells me they are at their peak for nutritional benefits.

Baby Zucchini is peppery with grassy undertones and super crispy. They contain:

  • Vitamin A
  • Vitamin C
  • Potassium
  • Magnesium and
  • Folic acid

babyzucchini

I combined Baby Zucchini with a lot of garlic, green onions and parsley making a sort of Baby Zucchini pickle. They are very garlicky and have just the right amount of tang … you can taste the dill and celery seed which just makes this recipe even better. If you’re a garlic lover like me then this is your go to recipe for sure!

Okay, now on to the recipe …

Fermented Baby Zucchini and Garlic
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Ingredients
  1. 2 bags of Baby Zucchini, end pieces sliced off
  2. A handful of Organic Parsley, rough chopped
  3. 4 Organic Green Onions, thinly sliced on the bias
  4. 4 large cloves of Garlic, peeled and smashed
  5. 1 1/2 tea Organic Dill Seed
  6. 1 1/2 tea Organic Mustard Seed
  7. 1 1/2 tea Organic Celery Seed
  8. 4 Bay Leaves
  9. 1 1/2 to 2 1/2 tea Sea Salt, Kosher Salt or Pink Himalayan Sea Salt (I used Pink Himalayan Sea Salt )
  10. Distilled, Filtered or Spring Water to top off vegetables (I used Spring Water)
Equipment Needed
  1. 32oz Wide Mouth Mason Jar
  2. GoFerment! Airlock System
  3. Chef's Knife
  4. A large Stainless Steel Bowl
To Begin the Process
  1. Make sure to thoroughly wash and dry your equipment
  2. Make sure all counter tops and cutting boards have been properly cleaned before beginning
  3. Make sure all vegetables have been washed and dried of excess moisture
For the Vegetables
  1. Begin by slicing off the ends of the Baby Zucchini
  2. Place in a stainless steel bowl
  3. Add Parsley, Green Onions and Garlic
  4. Add 1 1/2 tea of salt to the vegetables
  5. Massage salt into the vegetables
  6. Cover loosely with a paper towel and let sit for approximately 30 to 45 minutes. You will notice that the volume of vegetables reduces and sweats out its natural juices.
  7. After 30 to 45 minutes, add the dill seed, celery seed, mustard seed and bay leaves
  8. Using a clean stainless steel spoon, mix all the ingredients together
To Prepare the Brine
  1. Slightly warm 1 cup of water and add 2 1/2 tea of salt
  2. Stir until salt has dissolved, set aside
  3. It is normal not to use the entire cup of brine depending on the amount of natural juices added to the jar
Time to Pack your Mason Jar
  1. Using your hands add as much of the green onions, garlic and parsley to the bottom of the jar as you can
  2. Then stand the Baby Zucchini up lengthwise all around the jar, continue adding the zucchini until the jar is full (reserve the smaller pieces to layer on top of the jar)
  3. Add any remaining spices and liquid from the stainless steel bowl to the jar
  4. Top the mixture with brine as needed to completely submerge the vegetables leaving a 1 inch head space from the rim of the jar
  5. Wipe of the outside rim of the jar and cap with the GoFerment! Airlock System (using the included directions from the manufacturer)
  6. I recommend that you place your finished mason jar in a bowl to catch any brine that may overflow (this is normal in the process)
  7. Place in a dark cabinet (as close to the floor as possible)
The Daily Check
  1. Once a day open your jar and pack down vegetables making sure everything is covered with the brine. If needed, you can top it off with a little water
  2. If you find that brine has seeped into the airlock, simply remove the airlock, empty and rinse out, replace and add more water to the fill line (as indicated by the manufacturer)
How Long Should It Brew?
  1. Leave your mason jar to brew for approximately 7 to 10 days. On the seventh day taste your cucumbers to see if they meet your expectations. If not, just let them set for a few more days. I let mine brew for 10 days.
  2. The longer you brew your vegetables the tangier and more intense the flavors become. It's not unusual to leave them to brew for 10 days to 2 weeks depending on the vegetables used.
Simplify Life With Mrs R http://simplifylifewithmrsr.com/
Have you ever used Baby Zucchini is a recipe? What did you think of their flavor?

See you in the comments,

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By Mrs. R