Fermented Zucchini Noodles


Zucchini noodles are a tasty alternative to wheat-based noodles but can often be a tad bit soggy. “Wetting” the noodles with some salt can help firm them up a bit when they are cooked, but they can still be soggy. Fermented zucchini noodles, on the other hand, don’t get soggy. Ever. At least not in the gazillions of times that I’ve made them.

You’ll want a Spiralizer – either one that sits on the counter or a handheld tool. It just makes life easier in every aspect. In the summer, our Spiralizer is a permanent fixture on the counter. And, spiralizing veggies is a fun and creative way to get kids to eat their veggies (hint, hint, parents). Other tools needed will include a jar with sealable lid, sea salt, weight and filtered water.

 Fermented Zucchini Noodles

6 small, organic and non-GMO zucchini, spiralized

1 quart filtered water

1 1/2 tbsp sea salt (no additives, iodine or anti-caking agent)

Spiralize the zucchini and stuff into a quart-sized mason jar.
Mix the filtered water with the sea salt until dissolved and pour over the zucchini.
Press down to displace air bubbles and make sure all noodles are below the brine level. (You may need a weight like a small jar, a clean rock or some other small glass item.)
Seal and let it sit for no longer than 2 days (or it gets too briney).
Open, drain and rinse well. The zoodles be pan-fried in ghee or lard (so yummy!) or just eaten raw as a zoodle salad!

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