Step 1

Cut the zucchini into 2" rods.

Step 2

In a large stainless steel bowl, salt the zucchinis and set aside for at least 30 mins, up to 2 hours.

Step 3

Rinse gently to wash away the majority of the salt.

Step 4

In a medium bowl, make your kimchi paste. Mix minced garlic, ginger, fish sauce, gochujang, gochugaru, sugar, and vinegar.

Step 5

Using gloves, add the kimchi paste to the well-drained zucchini. Be sure to completely coat every surface.

Step 6

Add scallions and toss to coat.

Step 7

Transfer kimchi into your air tight jar.

Step 8

Leave at room temp for 3 days, shaking the jar every day to make sure the kimchi is completely coated/submerged.

Step 9

Transfer jar to fridge and wait 2-3 weeks. You can consume immediately, but it’ll taste better in a few weeks.