Fermentation has lengthy since been acknowledged as a approach to protect produce. In response to Révolution Fermentation, kimchi is a spicy Korean sauerkraut made with fermented greens, garlic, ginger, and Korean chili. Though the mix of greens usually consists of Napa cabbage, daikon radish, and carrots, different greens may be added for a lift of fiber and taste.
To make your personal kimchi at residence with zucchini, Feast Magazine recommends first slicing the zucchini into half-moon shapes and dousing the items with salt. This may extract the water from the vegetable earlier than it’s combined with the opposite substances, in addition to make it simpler to eat as soon as the kimchi is completed fermenting. Then, squeeze out the water with a clear kitchen towel and add zucchini, garlic, grated ginger, and inexperienced onions to a big glass container. Season generously with fish sauce, sugar, gochujang, and rice wine vinegar earlier than masking and refrigerating for at the very least 12 hours. The kimchi may be served as a aspect with contemporary rice, meats, or tofu. If saved correctly, the kimchi can final a number of months in a cool, dry spot.
