Fermented Zucchini

So ... I got a couple Amazon gift cards for Christmas.

One of the things I got with part of that money was a Go Ferment! Fermenting Kit. If you would like read up on these, you can check out the GoFerment Website.

Essentially, all this is a couple lids that can screw onto wide-mouth mason jars. Along with the lids are airlocks to allow fermentation gases to escape without allowing oxygen to get in.

Wide-mouth mason jars are not included, but you can get a bunch of those for a few bucks.

And the purpose of these simple little things ... to make fermented food.

So simple. It is one of those things you say to yourself ... "why didn't I think of that?"

Well, I didn't think of it. GoFerment did.

I've made homemade sauerkraut before without these little devices. It turns out delicious .... especially if you add jalapeño peppers in the fermentation too.

By the way ... if you don't like sauerkraut because of the store-bought or gross mass you get at ball-parks ... I think you owe it to yourself to try homemade sauerkraut. I'm not really a fan of sauerkraut myself unless I make it.

Anyway ... I got this GoFerment Kit in the mail a few days ago. Monday I decided to make something.

The GoFement Website has a little recipe blog, and the most recent recipe there was Fermented Zucchini! I thought I'd make that as my maiden voyage with the GoFerment Kit.

Pretty simple. Chop up some Zucchini and Onion. Add in some garlic and spices. Cover with sea salt solution.

Just put everything in a 32oz mason jar (you can scale the recipe for other sizes ... 32oz is what the recipe calls for and the only wide-mouth mason jar I own). Put the lid and airlock on. Set aside and let it ferment.

The instructions say to let it go for 7 to 10 days. Based on my experience with sauerkraut before, I will probably let it go longer.

I will have to let you know how it turns out.

Check out Sheppy's Blog: Fermented Food to see if I've written anything else about it.

Next up ... I'm going to make my jalapeño sauerkraut with this thing.

I got the ingredients (aka Cabbage and Jalapeño Peppers) on Monday, but I was thinking I had more than one wide-mouth mason jar. Either we only have one, or the other one is hidden away somewhere.

The thing about mason jars ... I see them everywhere, and they are very inexpensive. However ... to get the inexpensive ones, you have to get at least 12 of them. I'm not sure what I would do with 12 32oz mason jars.

I'll look around some more. I'll probably end up just buying a 12 pack and having more than I need. I guess you never know.

Go Blackhawks!