Zucchini Kimchi

• 2 large zucchinis, cut lengthwise into 3" batons
• 2 stems of spring onions, cut into 2" batons
• 3 large garlic cloves, minced
• 1 " piece of ginger, minced
• 2 tablespoons Korean Gochujang paste
• 1 teaspoon fish sauce
• 1 tablespoon Gochugaru (chilli powder is a good substitute)
• 1/4 cup white rice vinegar
• 1/2 teaspoon sugar
• 3 tablespoons coarse salt

1. Toss the zucchini slices in 3 tablespoons of coarse salt, combine well, and set aside for 1 - 2 hours. Tip out the slices and the salty juices that will have collected into a colander and rinse thoroughly. Taste a piece and make sure it's not too salty. If it is, rinse until it tastes right to you.
2. In another bowl, mix together the minced garlic, ginger, fish sauce, Gochujang paste, chilli powder, sugar, and rice vinegar.
3. Add the zucchini in handfuls to the marinade mixture, making sure to squeeze out the excess liquid before each addition. Toss in the spring onions.
4. Store in an air-tight glass jar and let stand in room temperature for 2 - 3 days. Shake the jar every day to make sure they are completely submerged in the briny liquid. When the Kimchi tastes pickled enough for your liking, refrigerate.

zucchinis, onions, garlic, ginger, korean gochujang, fish sauce, gochugaru, white rice vinegar, sugar, coarse salt

Taken from food52.com/recipes/35678-zucchini-kimchi (may not work)