Fermented Zucchini Kimchi

Instructions

1. Start by washing and drying the zucchinis. Cut off the ends and then slice them into thin strips or coin shapes, depending on your preference.

2. In a large mixing bowl, combine the zucchini slices with the sea salt and sugar. Gently massage the salt and sugar into the zucchini to help draw out excess moisture. Let this sit for about 30 minutes to allow the zucchinis to sweat.

3. After 30 minutes, rinse the zucchini slices under cold water to remove the excess salt and sugar. Drain them well and pat them dry with a clean kitchen towel.

4. In a separate bowl, mix the Korean red chili powder, minced garlic, grated ginger, chopped green onions, fish sauce, and soy sauce until well combined to create the kimchi seasoning.

5. Add the zucchini slices to the seasoning mixture and toss gently, making sure each piece is well coated with the flavorful mixture.

6. Pack the zucchini kimchi tightly into a clean glass jar, pressing down to remove any air bubbles and ensure the zucchinis are submerged in their juices.

7. Seal the jar and leave it at room temperature for 24 hours to kickstart the fermentation process. After 24 hours, open the jar to release any built-up gases by gently pressing down the zucchinis with a clean spoon.

8. Reseal the jar and store it in the refrigerator for an additional 2-3 days to allow the flavors to develop further. Your Fermented Zucchini Kimchi is now ready to enjoy!