Fermented Zucchini
Fermented vegetables bring a brighter sour taste and help add fiber without extra carbs. The zucchini stays crisp, aromatic, and especially useful as a chilled appetizer.
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Servings: 4 (1 serving ≈ 119 gram)
Digestion time: 2 hour
Fermented zucchini is a simple way to make a bright sour appetizer without sugar. It goes well with meat, eggs, and salad plates, and helps diversify a keto menu with chilled fermented vegetables.
How to make it
- Slice 300 g of zucchini into rounds or half-moons up to 1 cm thick.
- Mix the zucchini with 6 g of sea salt, 7 g of garlic, 25 g of dill, 25 g of parsley, and 10 g of dill seeds.
- Dissolve the remaining 2 g of sea salt in 100 g of water and pour this liquid over the zucchini.
- Pack everything tightly into a jar and weigh it down with herbs or a small weight so the zucchini stays under the brine.
- Leave at room temperature for 2-3 days, then refrigerate.
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