But before we know it, summer will be back, and I think next year, I’ll be planting one or two zucchinis specifically so I can ferment those babies once again!

If you’ve ever grown zucchinis, you’ll know that they’re super-abundant plants. Grow one or two plants, and before you know it, you’ve got zucchinis coming out of your ears.

They grow so fast!

In the past, I’d grow zucchinis, and so many would go to waste. We couldn’t eat them fast enough. Like many people, I’d have this abundance of zucchinis toward the end of the season, and I would be using them in everything, at a loss as to how to preserve them so we could use them over the cooler months.

It wasn’t until I made my first batch of fermented cucumber pickles that I had the inspiration to try fermenting zucchinis in the same way.

Can You Make Fermented Zucchini?

I wasn’t sure whether fermenting zucchini would actually work (especially cut), or if they’d go mushy. So I made a small batch and was happy to find that they not only worked, but they tasted great!

Even hubby loved them, and he wasn’t such a big fan of fermented foods back then…

So I decided to leave some zucchinis on the plant to get a little larger than I usually would, specifically for fermenting.

When I prepared them, because they were larger, I removed the fleshy centre and the seeds, leaving the much firmer outer layer to be fermented. I discovered that the fleshy centre does go a bit mushy, so it’s best discarded before fermenting.

As long as the softer centre is removed, the fermented zucchini pieces remain quite firm. They are sour like dill pickles, and a little spicy, and they’re really quite yummy.

The best thing is that, like most ferments, they’re also really easy to make AND they’re really good for you!

A few tips for fermenting vegetables

1. If the mixture doesn’t remain under the brine during fermentation, you may find mould on the top. Check it regularly.

2. If you get some mould or funky-looking stuff on the top of your ferment, you can often just remove it, and the rest will be okay. Use your sense of smell to tell you if your ferment is okay.

3. If your ferment smells bad or looks really funky further down in the jar, put it in the compost!

4. I find that when using grape leaves, I often get a white, mouldy-looking substance on the top of the ferment. This is not mould. It is a yeast from the grape leaves. I have found that this is not a problem, and I just remove it.

5. Use a jar with an air lock or a purpose-made fermenting jar to get a more consistent, reliable result.

6. Use fermenting weights to hold your vegetables under the brine.

I’ve created a page with fermenting resources for those who need gear to get started on their fermenting journey. You can find that page here.

I hope you enjoy this recipe as much as we do. Let me know how you get on in the comments below.

This page contains affiliate links. If you purchase through them, I may earn a commission at no additional cost to you.

Making Yogurt

When it comes to making yogurt, particularly if you want to make specialty yogurts like L Reuteri, L Gasseri, or SIBO yogurt, you’re going to need a yogurt maker that can be set to ferment for up to 36 hours, with variable temperature settings, and that is also reliable. The machine I’ve been using now for years, which has never let me down, is the Luvele.

** Check out the Luvele yogurt maker here.

** Dr William Davis’ SuperGut book (For info on SIBO yogurt)

Fermenting Crocks

There are various types of vessels designed for fermenting fruits and vegetables. From fermenting crocks to jars with airlocks, and silicon fermenting lids that can be used with a ring lid on mason jars. Here are a few links so you can check out the prices and decide which you’d rather use:

** Fermenting crock - 1/2 gallon - Perfect for sauerkraut or kimchi

** 2 Litre jars with airlocks

** Pickle Pipes silicon fermenting lids - Simple but effective

Fermenting Weights

** Glass weights for mason jars

I’ll continue to add to this page as I come across products that might be useful.

Fermented foods are key to good gut flora

Today there is a resurgence of interest in fermented foods. It is a craze that is growing among those looking for healthier diet options, and recent studies back up what those fermented food fans know through experience: fermented food is healthy food! Studies have shown that regular consumption of fermented foods can not only correct digestive problems, but also have positive effects on heart disease, arthritis, obesity, gum disease, mood and more.

Although many associate fermented foods simply with dairy products such as yogurt, kefir and cheese, there is much to learn because the variety of foods that can be fermented is endless. From the more traditional sauerkraut, kimchi and sourdough breads, to more unusual mixtures such as fermented beetroot with garlic and cheeses made from nuts, there are unlimited ways to add these simple, healthy foods to our diets.

I’ve linked to some of my videos that I’ve shared on my Youtube channel, showing how I make the fermented foods that are staples in our life. So if you’re keen you can check those out and learn how to make them yourself. And if you’re wanting to improve your gut health and learn more about how fermented foods can help to do that, I highly recommend reading Dr Natasha Campbell McBrides most recent GAPs diet book. You can find that here.