Fermented Zucchini

Cook Time 10 minutes, plus 2 - 3 weeks fermenting time

Servings 2 x 300ml jars

Ingredients

1kg zucchini

2 tbsp flaked salt 

6 coriander seeds, toasted and crushed

Method

Grate the zucchini coarsely on a box grater. Place in a bowl and sprinkle over the salt. Using your hands, stir through and squeeze. Let stand for 1 hour.

Pack sterilised mason jars with the salted zucchini ensure a 2 cm space at the up of the jar is left. 

Sprinkle in some coriander seed. Press down on the zucchini so some of the liquid covers it. Lock the lid and leave in a warm dark place in the kitchen (like near the stovetop/oven). Release the pressure of the jar every day in the 3 days then leave to ferment for a further week. Once ready to use, use and then store in the fridge to keep its shelf life.

Great for quiches, salads and burgers.