Zoodles……Noodles made with zucchini. Since I invested in a Spiraliser, I’m in love! If you’re a lover of pasta but worry about too much carbs…go ahead and try it, substitute Spiralised zucchini instead of pasta. Healthy, gluten free, and a big Yum factor. So what else can you do with Zoodles? Ferments!! They are super yummy!! And super easy to make too!
Ferments are good gut foods, they feed the microbiome (the good bacteria in the gut) that is so pivotal to health and well-being. Studies have shown that even our moods are affected by our gut health (or lack thereof).
Okay, before we go into the recipe for making ferments, let’s just talk spiralisers first. I have been through 3 different versions to get to one that really works! Thanks to a friend, Lisa, who loaned me hers, I was able to find one that works easily and well. A quick online market search and I found a pre-loved one for half the price. My kinda philosophy. Instead of purchasing a new plastic gadget, find one that someone no longer uses or needs. That way, the earth doesn’t have to digest more plastic than it already can’t cope with!!
Zoodle Ferments Recipe
- One large zucchini or several smaller ones
- Cloves of garlic (as many as you like)
- Dill (fresh sprig or 1/2 tspn dried)
- Himalayan salt 1 tspn
Method:
*Begin by spiralising the zucchini. It’s fun and easy to do if you have a good Spiraliser.
*If you would like to, you can include other vegetables to add another dimension to the ferments. You can include carrot, beetroot, turmeric root, ginger or daikon radish for colour and a change of flavour. Or you can keep it simple, and just use zucchini and garlic, a good combo.
*Place your spiralised zucchini into a large bowl. Add your chopped garlic and dill. Sprinkle 1 tspn salt over and gently massage the salt into the veggies.
*Place the zucchini spirals (chop them into more manageable lengths as they can be continuous lengths) into a sterilised, clean jar, making sure you press them down gently so they are tightly packed.
*Place a weight or plastic disk on top to keep them submerged. I used plastic disks but if you want to steer clear of plastic, you can use a cabbage leaf but make sure it is totally submerged. I find the disk works well for me as I don’t always have cabbage to hand.
*Pour the remaining water from the bowl (which comes from the zucchini itself) over the weighted down veggies. If there is not enough to cover the veggies you could add a little brine (1 TBspn per litre water) but this shouldn’t be necessary.
*Leave your jars on the counter top for 5 – 7 days, making sure you burp the jars, and remove the frothy scum that collects on the top. When the contents smell sour and pleasing to your nose, you need to refrigerate the bottles. Leave them to sit and mature for at least 2 weeks in the fridge, before opening.
These ferments will actually last 6-8 months or more in the fridge. My entire bottom shelf in the fridge is a dedicated ferments zone. We always have some ferments on the go, from kombucha to sauerkraut.
Zucchinis grow prolifically, and during summer you scratch your head wondering how to use them all. Any excess or slightly bigger produce can end up becoming ferments which you can then eat later when summer has moved on and your zucchinis have all but succumbed to fungal disease or been pulled up for composting.
Have fun in your kitchen!
Ka kite Ano,
Jizzy
Living the Green Life 