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Title: Zucchini Kimchi
Categories: Korean, Pickles
Yield: 2 Cups
2 md Zucchini; sliced into 1/4"
-thick medallions
3 tb Course sea salt
1/4 c Red onion; diced
1/4 c Green onion; chopped
2 tb Garlic; minced
1/4 c Gochugaru; or to taste
3 tb Plum syrup
2 tb Mirin
2 tb Rice vinegar
Preparation time: 30 minutes
In a large bowl, mix together zucchini slices with salt. Set aside for
about 20 to 25 minutes, until the zucchini slices are bendy.
Rinse the zucchini slices thoroughly under cold water at least twice.
Place back in a clean bowl. Add the remaining ingredients (red onion,
green onion, garlic, gochugaru, syrup, mirin, and vinegar) and stir
until well-combined.
Can be enjoyed immediately or stored in an airtight container in the
refrigerator for up to 10 days.
Recipe by Joanne Molinaro
Recipe FROM:
<
https://thekoreanvegan.com/5-easy-korean-zucchini-recipes/>
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