Here’s how I lacto ferment or pickle zucchini all home grown organically and demonstrated in our outdoor makeshift kitchen. Thank you for watching and supporting my vids! 🙂
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane – the climate is subtropical (similar to Florida). I started SSM in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let’s get into it! Cheers, Mark 🙂
there is a way to just "burp" daily, prevent having to buy expensive items, also- clean rock for a weight, I love these vids- just wanted to share my lame broke ass ways too ; )
Loved hearing the birds from that part of the world!! Bird songs that I have never heard here in TN, USA.
Mark you need one of my tables!
Your back must ache , it has 3 adjustable heights to 95cm, perfect height for cooking or crafts. I originally bought mine in big w but dont think they sell anymore might have to contact company. Its a lifetime adjustable leg 4428 4ft table. Other ones only go to 78cm, sold in the big green shed.
Oh and have you tried fermenting your rats tail radish, im going to give it a go this season.
This is great! This is my first year gardening AND my first year fermenting! Do you find the zucchini gets too soft/mushy this way? I was reading about how some people will add "tannins" to their squash ferments to avoid mushiness, but I don't really know what that entails..
I really like zucchini. I make noodles from them instead of using pasta.
I’m in Ecuador Andes and my Zune’s are just starting to produce. Easy way of dealing with excess! Love the sounds of the birds in the background!
Did You really say "Gurken"? XD
Take care not to consume too much pickled foods: commonly known cause of worlds 2nd biggest cancer killer: stomach cancer
http://www.probioticjar.com/brine.html Whaat do you think about this site
Swooning over the accent. Thanks for posting from Maine, USA
Heya Mark. Can you please give us the heads up as to where you got your preserving jars & particularly the gas release lids? I live in SE Qld too.
thank you for that video,
we always have lots of zuccs and we dont know what to do with them
Great video! How do you stop the pickling process once they’ve reached desired texture?
I can definitely second this video picked zucchini is amazing. I pickle zucchini, beets, cucumbers, ect EVERY year
Hi Mark, loved this video to take gardening to the next level, have you tried bread and butter pickles? You can use zucchini, squash or cucumber, I have grown a glut of apple cucumbers this year, so I am eager to get started on them.
Susan
Victoria, au
where might I find the German type jars? I am in the US
where's the taste test video??
Hey! Did you try adding mustard seed, dill, whole black pepper and bay(inhave no idea how it’s written) leafs in the jars ? It gives the pickles an awsome flavor.
keeping it simple!!! love it
Hi Mark. I have a question: Does your Zucchini get soft in the pickling process? Jessie Arkansas USA
I tried fermenting zucchini a month ago. I did spears and added garlic and basil and two oak leaves for tannins. They sat on the counter 3 days then into the fridge. (We are in TX and it’s hot) They turned out really mushy. Good flavor but so soft. Does yours stay firm? Love your videos!
Oh they are so beautiful.
great recipe! for anyone still running into this video (like me) the fermentation time is 3-5 DAYS not 3-4 weeks! Enjoy
i love you
Never heard you could pickle courgettes, ant pasts yes, will give a try when i can find the pickle pipes, (saw your link for Oz and UK, may not work here for Ireland post Brexit|)
I Pickle my sons eggs in vinegar, hard boil, cool and shell the eggs, cover with vinegar in jar, leave in the fridge, I add a baby beetroot, it turns the vinegar bright pink, which in turn colours the white, pink but leaves the yoke yellow, looks good when cut in two in a salad.
Thank You – you have kept it simple by not adding more ingredients and spices , let the zuchinni speak for itself , I will give it a try soon – we call them courgette in Scotland – Great idea bottling outside , great to hear the birds singing behind you , I have a sister in Port Douglas – my most favourite place on the planet
For those extra big zucchini, I slice them longways, up to the seeds, salt for 20min., Pat dry or wring dry and then use for noodles in lasagna. Works great even if it's a bit of a process.