Fermented Zucchini in Brine
Many of you have already fallen in love with fermenting. This time, try fermented zucchini, which works well as a side dish and is especially useful when there is a glut of zucchini. The process is simple, and you can follow it in the video with Roman Paulus.
Prep: 1 h
Servings: 10
Energy: 3 kcal per serving
Method
01.
Start by preparing the brine. Bring the water and salt to a boil and add the mustard seeds. Leave to cool to room temperature.
02.
Cut the cleaned and washed zucchini into slices using a mandoline or a vegetable peeler and place them in well-washed jars. Add the whole cloves of garlic, carrot slices and dill.
03.
Pour over the brine so that all the ingredients are completely submerged. Tap the jars to remove all the bubbles. Seal but do not tighten. Leave to ferment for 6–7 days in a dark place at room temperature.
04.
Then tighten the jars and store in the fridge, where they will keep for several months.
