probiotic condiment

This fermented zucchini relish is a zesty &amp; fun spin on zucchini!

Fermented Zucchini Relish

zucchini (or 7 cups) (diced)

(Use

Red Bell Pepper (diced)

Onion (diced)

Garlic (minced)

Dill (chopped)

1½ tsp Dill Seeds (fresh ground or crushed)

tsp Mustard Seeds (whole)

Lime

Red Chili Pepper Flakes (optional)

Bay Leaves (whole)

Dice the zucchini and place in a mixing bowl

Sprinkle the salt overtop the zucchini, then mix to incorporate

Add the remaining fresh ingredients into the same bowl with the zucchini &amp; salt

Place dill seeds into a grinder &amp; grind. Then add to the bowl of ingredients

Add the whole mustard seeds and red chili pepper flakes (optional)

Squeeze the lime wedges over the ingredients. Lemon is good that is what you have, but lime is better

With clean hands, massage all the ingredients together until the zucchini releases juice when squeezed and there is a formation of juicy brine in the bowl.

Prepare The Ingredients

Add 1 to 2 handfuls or scoops to the jar including the juice mixed in.  Then use either your fist or a tamper to press the ingredients down as to push out any air bubbles. Repeat.Using a canning funnel to load the jars helps prevent spills.

After the next round of adding the ingredients to the jar and before packing it down, add the bay leaf by inserting it into the mixture and pushing it in.

Pour any remaining brine from the mixing bowl evenly into each of the 3 jars.

Use your fist or mallet to pack down again. The juice should rise above the zucchini mixture when pressing down.  Leave about 1.5-2 inches (3-5cm) of jar headspace.

Add a fermenting weight to help hold the ingredients down.

Place a loose lid on the jar.  If it is kept loose, the fermentation gasses will be able to naturally release without burping the jar.Alternative lids are a paper towel over the jar opening, secured with a rubber band or a coffee filter over the jar opening, secured by a jar ring.

Load the Jars

Place the jars on the countertop at room temperature for a minimum of 3 days.

The Fermentation Period

Take a taste test starting on day 3 to see how the flavor is developing. If by day 3 you feel the flavor is perfecto, then remove the weight, put the lid on tight and transfer to the refrigerator.  Once placed in the refrigerator the fermented zucchini relish will last about 2 weeks,If you want the flavor to continue mellowing &amp; evolving, then allow zucchini relish to continue fermenting on the counter for 3 to 4 more days before transferring to the refrigerator.  Taste test the zucchini relish every day to monitor how those flavors are coming along. End the fermentation following the instructions above once it tastes perfect to your palate.

End The Fermentation &amp; Storage

https://www.youtube.com/watch?v=2wEBSrqqNWY

It's garden season and this is the perfect recipe to put that zucchini to good use!  Try this fermented zucchini relish recipe with no sugar added. The delightful flavor is for anyone who enjoys dill zucchini relish.


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LINK FOR WRITTEN INSTRUCTIONS (printer friendly):
https://cleanfoodliving.net/fermented-zucchini-relish/

NOTE:   I no longer recommend using rocks as fermenting weights.  Watch the following video on DIY Weight Ideas if you do not have glass weights.
https://youtu.be/tsS1w1s-QiE

➡️WEBSITE:  https://cleanfoodliving.net 

🫖BUY ME A CUP OF TEA!
https://www.buymeacoffee.com/cleanfoodliving  

➡️FERMENTATION WEIGHT NOTE:  I no longer recommend using a rock as a fermenting weight since some rocks have a softer mineral content and/or have 'grit' that can dissolve in water.  Plastic bags filled with water can also work as a weight, however microplastics will most likely be released into the food.  In my opinion, It is best to use a glass fermenting weight.

======================
➡️SHOP FOR THIS RECIPE:
•  DILL SEEDS: https://amzn.to/3vnQV9U
•  MUSTARD SEEDS: https://amzn.to/3vniobL
•  BAY LEAVES: https://amzn.to/3PHm3t2
•  FERMENTING WEIGHTS, lead-free & heavy (4-pack):  https://amzn.to/3JjT2mK
•  DIGITAL PH READER: https://amzn.to/3Q5tETN
⭐Watch - How To Calibrate the PH Meter:
https://youtu.be/2ZmSBKKINEc

➡️ SHOP ALL MY FAVORITE FERMENTING EQUIPMENT:
 https://cleanfoodliving.net/product-category/fermenting-gear/

======================
SUGGESTED VIDEOS:

• FERMENTED RED SAUERKRAUT RECIPE: 
https://youtu.be/w5eVFFNQgHo

•  FERMENTED ASIAN SLAW with PEANUT-GINGER DRESSING:  
https://youtu.be/cqe9dXEpgkE  

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CHAPTERS:
 
00:00 Intro
00:58 Ingredient Overview
01:30 Instructions
01:44 Salt 
02:15 Dry Salting Method
05:10 Massage the Relish
06:12 Pack The Jar
07:15 Weights & Tops
08:13 Ferment Time

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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!


Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

FERMENTED ZUCCHINI RELISH - Yowsers! ...this is so good!

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