Zucchini Kimchi

1. 1

   Toss the zucchini slices in 3 tablespoons of coarse salt, combine well, and set aside for 1 - 2 hours. Tip out the slices and the salty juices that will have collected into a colander and rinse thoroughly. Taste a piece and make sure it's not too salty. If it is, rinse until it tastes right to you.

2. 2

   In another bowl, mix together the minced garlic, ginger, fish sauce, Gochujang paste, chilli powder, sugar, and rice vinegar.

3. 3

   Add the zucchini in handfuls to the marinade mixture, making sure to squeeze out the excess liquid before each addition. Toss in the spring onions.

4. 4

   Store in an air-tight glass jar and let stand in room temperature for 2 - 3 days. Shake the jar every day to make sure they are completely submerged in the briny liquid. When the Kimchi tastes pickled enough for your liking, refrigerate.

No additional tips available.