Korean•healthy
Korean Zucchini Kimchi.
A delicious, tart, and spicy kimchi with your favorite summer squash--zucchini!
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium zucchini, sliced into 1/4-inch thick medallions
- 3 tbsp course sea salt
- 1/4 cup diced red onion
- 1/4 cup chopped green onion
- 2 tbsp minced garlic
- 1/4 cup gochugaru ((can use less if too spicy))
- 3 tbsp plum syrup
- 2 tbsp mirin
- 2 tbsp rice vinegar
Instructions
- 1
In a large bowl, mix together zucchini slices with salt. Set aside for about 20 to 25 minutes, until the zucchini slices are bendy.
- 2
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.
- 3
Can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 10 days.