Korean Spicy Fermented Zucchini

Ingredients

• 2 to 3 medium zucchinis, cut into 2” sticks

• 1 small onions sliced thinly

• 3 large garlic cloves, minced

• 1” piece ginger, minced

• 2 tbsp soya sauce

• 1 package of dried seaweed crumbled

• 1 package of seasoning/hot sauce from a HOT SPICY CHICKEN KIMCHI RAMEN

• ¼ cup apple cider vinegar

• 1/2 cup of white vinegar

• 1 tsp sugar

• 3 tbsp pickling salt (for releasing water from zucchini)

Instructions

Cut the zucchini into 2" sticks

In a large bowl, salt the zucchini sticks and set aside for at least an hour. Rinse gently to wash away the majority of the salt.

In a medium bowl, make your Korean hot sauce.

Mix minced garlic, ginger, crumbled dry seaweed, soya sauce , hot seasoning packet from ramen noodles , sugar, and both vinegars. Stir until everything is well combined.

Using gloves, add the Korean hot sauce to the well-drained and rinsed zucchini. Be sure to completely coat every surface. Add sliced onion pieces and combine to coat.

Transfer zucchini and spicy sauce into a mason jar. Leave at room temp for 3 days, shaking the jar every day to make sure the zucchini is completely coated with the Korean hot sauce.

Transfer jar to fridge and wait 2-3 weeks. You can consume right away, but it’ll taste better the longer you wait!!

Let’s make some Korean Spicy Fermented Zucchini!!

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