Wednesday, July 17, 2013

How To Ferment Your Garden

A wonderful way to use oversized zucchinis!

Of all the vegetables that seem to overrun the garden, zucchini seems to be the most ubiquitous. What to do with these green beasts becomes the butt of every summer gardening joke. Drop a basket of zucchini off at a fellow-gardening neighbor’s home and you’re bound to be laughed at.

All of this is because, frankly, you can only eat so much sautéed zucchini and zucchini bread in the height of the growing season. Canning zucchini tends to result in a few problems. For one, it ends up fairly mushy and unappetizing. For another, the canning process simply kills any of the good stuff that existed in the zucchini to begin with.

But if you’ve got too much zucchini then you must figure out a way to use it and fast. One great option is fermenting it. You can make zucchini pickles similar to lacto-fermented cucumber pickles. Or, if you want something a little different, try this recipe for grated zucchini “kraut”.

It is a great addition to salads, makes a perfect condiment, and is the simplest of ferments to make. Get your children involved in shredding the zucchini and all you’ve got to do is salt it and pack it.

  • Large zucchinis (feel free to use the oversized ones, just grate around the most seeded areas)
  • Sea salt

Grate your zucchini. Pack about 1/2 cup into your quart jar. Sprinkle lightly with salt. Repeat the 1/2 cup grated zucchini and sea salt until you reach 1.5 inches from the top of the jar.
Place lid on jar and allow to ferment for 2-5 days, depending on the temperature. Be sure to “burp” your jar every day by simply unscrewing the lid and allowing the gas to escape.

NOTE:  Many dogs enjoy the heck out of fermented veggies & fruit.......if not for yourself, try it for your pooches and save on buying probiotics!

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