Since trying the beet kimchi I have been saying I was going to make my own kimchi. I went so far as to buy a spiral slicer in order to do the kimchi the way that restaurant did.
On Sunday night, I decided it was time to make kimchi. Not because I had beets on hand to make it (I did not) but because I had what seemed like a million zucchini that I needed to use. So, instead of beet kimchi I attempted zucchini kimchi. I have never really heard of pickled zucchini before but what the heck- why not give it a try? And, I got to use my cool spiral slicer to boot.
This came out nicely. The amount of red pepper I used made for a really hot and spicy kimchi- you can adjust according to your own taste. Next time, I will probably halve the amount of red pepper flakes.
3 large zucchini peeled and sliced in a spiral slicer (or cut into thin strips)
Plenty of salt
4 tbsp red pepper flakes
Crushed ginger (about a 1 inch slice)
2 cloves garlic minced
1/2 cup sesame oil
1/2 cup rice wine vinegar
1 tbsp organic sugar
Place spiral cut zucchini in a large bowl. Sprinkle liberally with salt.
In a smaller bowl put the red pepper flake and sesame oil. Mix to form a paste. Add the rest of the ingredients and mix. Pour over the zucchini and toss with your hands to coat. Place the zucchini and all liquid in an air tight container and place in the refrigerator. Allow to sit a few days and then enjoy.