Ingredients: |
Ingredients: 2 large zucchini cut lengthwise into 3 inch lengths 2 scallions cut into 2 inch lengths 3 large garlic cloves, minced 1 inch piece of ginger, peeled and minced 2 T Korean Gochujang paste 1 tsp fish sauce 1 T chili powder or Gochugaru if you can find it 1/4 c white rice vinegar 1/2 t sugar 3 T coarse salt
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Directions: |
Directions:1. Toss the zucchini slices in 3 tablespoons of coarse salt, combine well, and set aside in a bowl for 1-2 hours. Tip the slices and the salty juices into a colander and rinse thoroughly. Taste a piece to be sure it is not too salty. If it is, rinse until it tastes right to you.
2. In another bowl, mix together the minced garlic, ginger, fish sauce, Gochujang paste, chili powder, sugar and rice vinegar.
3. Add the zucchini in handfuls to the marinade mixture, making sure to squeeze out the excess liquid before each addition. Toss in the scallions.
4. Store in airtight glass jars and let stand in room temperature for 2-3 days. Shake the jar every day to make sure they are completely submerged in the liquid. When the Kimchi tastes pickled enough for you, refrigerate. |
Personal
Notes: |
Personal
Notes: Kimchi (and Asian food, really) is a favorite in our home. When I had an abundance of zucchini one summer, I discovered this recipe. So delicious. Of course, I more than double this recipe!!! Enjoy.
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