The Zucchini Saga
Zucchini season is here
Introduction
There’s always too much zucchini in the garden, yes? Do a quick google search of “zucchini cars” and you’ll see what I mean. In previous years I have used zucchini in place of pasta in lasagna (FYI it’s good with roasted slices but not dehydrated), vinegar pickled them, stuffed them, ribboned them etc. Now, fermenting.
I used a 6% brine because fermented cucumber pickles also require higher salinity to prevent mushiness. To this end I threw in some grape leaves as the tannins should also help the mush factor. Spoiler alert: it did not.
Getting started: Ingredients, Tools, and Method
Brine and Veg Method (6% salinity)
Diamond Crystal Kosher Salt
mason Jar, glass weights, pickle pipe airlock
grape leaf floatie trapper
zucchini cut into rounds
fresh dill under the zukes so weighed down
5 day ferment
Results and Observation Notes
Inedibly mushy!
I could barely pull slices out of the jar without them completely disintegrating. The taste was pleasant though.
Dehydration!
In an effort to preserve flavor and product I decided to dehydrate these suckers (145F overnight).
So I guess I forgot that removing the water would concentrate the salt. It is rather obvious.
Though a great sour squash dill flavor was noted all that loveliness was overridden by the major saltiness.
Grinding
So… I ground the chips. I have an electric spice (coffee) grinder that did the job. I wound up with a greenish salty powder. I thought it was tasty. It’ll be delicious on fresh mozzarella and/or tomatoes instead of regular salt. Husband was unconvinced but I put it on a bean salad and he liked it enough. I thought it added a wonderful note.
