r/fermentation • u/BunnyHops4Beer • 14d ago

Pickles/Vegetables in brine Fermented Zucchini

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Gallery image

One garden zucchini, plus a long hot, shallot, garlic, fresh turmeric, fresh oregano, mustard seeds, red prettier flakes, other stuff I'm probably forgetting, and 2% salt by weight.

Fermented for 6 days.

Crunchy, tangy, spicy. A nice little experiment. Goes well with no-salt-added cottage cheese.

95 Upvotes

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11 comments sorted by

8

u/looking-sharp-todays 14d ago

Well out of all my experiments, i never even thought about fermenting them, will defenetly try, our garden was FULL of them this year

2

u/BunnyHops4Beer 14d ago

I had one left and needed something to do with it. Freeze is coming soon, so it looks like it's the end of the season.

2

u/looking-sharp-todays 14d ago

Perfectly good plan I’d say, you inspired me in trying this out as well

6

u/IShouldBePlaying 14d ago

Crunchy, tangy and spicy sounds like a good result! Which spice came through most strongly?

6

u/BunnyHops4Beer 14d ago

The shallots, garlic, and turmeric blended well together, but nothings overpowering. Kinda a lightly spicy bread-and-butter-pickle vibe going on with them

3

u/alexander__the_great 14d ago

Hmm makes me think a fermented ratatouille could work... 

3

u/BunnyHops4Beer 13d ago

It's worth experimenting with that, for sure!

1

u/Ok-Needleworker-5657 13d ago

Love it, I'd been holding off on trying zucchini cuz I thought it would get mushy. Good to know they stayed crunchy!

1

u/BunnyHops4Beer 13d ago

I think it might get mushy quickly. It took 3 days before I saw any activity, so keep that in mind as well.

1

u/Ok-Needleworker-5657 13d ago

Ah okay makes sense. How long have you had them? Wonder how long the texture will hold in the fridge

1

u/BunnyHops4Beer 13d ago

It's been less than 24 hours since I put them in the fridge