Monday, June 22, 2020

Easy & Tasty Zucchini Kimchi


Zucchini Kimchi
 Easy Zucchini Kimchi is exactly that and tasty as can be. This is a fantastic recipe for a beginner's first foray into kimchi making; it goes together in minutes and the results are very impressive. Another great way to enjoy the abundant harvest especially if you grow these generous veggies or know someone who does! The tasty kimchi maybe served with any meal that needs a flavorful side.

We love fresh small batches of kimchi. I slice and salt the zucchini while preparing a meal or cooking. When the rest of the work is done, it takes a couple of minutes to finish the kimchi.

This recipe is gluten and dairy free; and oil free too if the sesame oil is not used.

Once you start making and enjoying this kimchi, you will find many ways to enjoy every morsel. I love to pile them on my avocado or peanut butter toast for a lovely savory breakfast, brunch or snack! You may like to double the recipe because it disappears very fast!

NOTES:

If Korean red pepper is not available, use about 1/4 tsp Cayenne or more to taste.

If you don't like ginger or green onions, they maybe left out. 

2-3 Servings

INGREDIENTS:

2 large Zucchini
2 tsp Kosher Salt
1/4 small Onion, thinly sliced 
1 clove garlic, minced
2-3 thin slices fresh Ginger, minced (optional)
1-2 Green Onions, thinly sliced
1 tsp - 1 Tbsp ground Korean Red Pepper
2 Tbsp Rice Vinegar
1/2 tsp Toasted Sesame Oil (optional)
1 tsp toasted Sesame Seeds

METHOD:

Cut each zucchini lengthwise and then slice crosswise into half moons. Place zucchini in a large bowl and add in salt. Shake and stir until all zucchini pieces are  coated with salt. Let sit for approximately 25 - 30 minutes until zucchini gets wilted slightly. 

Press the zucchini firmly but gently without squeezing or breaking them to remove all the moisture; but doesn't have to be completely dry. Taste one piece to check for saltiness; if it is too salty, swirl with a little fresh water and drain thoroughly again. Blot dry with paper towels and place into large clean and dry bowl.

Add all remaining ingredients except the oil if using and the sesame seeds and stir until well to coat thoroughly.

Yay! You just made KIMCHI!

Place the kimchi in a clean, dry, sterile jar and cover with an airtight lid.

Although the kimchi is delicious to enjoy immediately, it is even better if it is allowed to ferment one or two days. To ferment, leave the jar on the counter. Shake or stir daily with a clean spoon to mix well and push all the veggies down so the liquid coats everything.  After one or two days, put kimchi in the fridge. 

Serve the fresh kimchi right away or wait one or two days. Drizzle with the sesame oil if using and sprinkle the sesame seeds just before serving. Delicious served with rice, other grains, or any way you like.

Enjoy!!
Zucchini Kimchi

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