Zucchini Kimchi

1 lb patty pan or zucchini, sliced into coins

Sea or kosher salt

1 bunch garlic scapes, chopped very fine

1-2 tsp chili flakes 

Rice wine vinegar 

2 Tbsp fresh ginger, grated 

A couple splashes of fish sauce (optional) (may substitute tamari)

1 Tbsp honey

2-3 scallions, washed and chopped

Wash and then slice your zucchini. Put in a bowl and toss with a few generous pinches of salt.  Let sit (from 20 minutes up to a few hours). This is to draw out extra moisture.

Add chili flakes, garlic scapes, vinegar, ginger, fish sauce (or tamari), and honey to the zucchini.  Mix well.  Add scallions and mix again.  So, if you like extra spicy add more chili or if you prefer it fishy, add more fish sauce.

Store in a glass jar and let ferment at room temperature for 2 days or more if you like your kimchi with a little more pungent.

Move into the fridge and let it continue to ferment for a few days or if you wish.  The more you let it ferment, the more pungent it will get.