Fermented Zucchini

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

1. Slice 300 g of zucchini into rounds or half-moons up to 1 cm thick.
2. 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.
3. Dissolve the remaining 2 g of sea salt in 100 g of water and pour this liquid over the zucchini.
4. Pack everything tightly into a jar and weigh it down with herbs or a small weight so the zucchini stays under the brine.
5. Leave at room temperature for 2-3 days, then refrigerate.