When we went to France this summer, I was happy to discover that my French is now at a level where I feel I can understand and use French cookbooks to a reasonable degree. Obviously that meant I had to buy several French cook books, including one on conserving and fermenting food.
This year we have an abundance of courgettes - and we've given those away we can. So it's time to try out the French recipes - here's one where they are fermented with mint and garlic.
Ingredients
Courgette/Zucchini
2 cloves of garlic
8 mint leaves
2 tsp of coriander seeds
30 g salt
1 liter water
Preparation
- Stir the salt into the water until it is dissolved
- Wash and dry the courgettes, then remove the ends and cut the courgette(s) into slices or pieces
- Peel and crush the garlic - I just press them hard with the blade of my knife
- Boil some water and sterilize the glasses
- Fill up each glass with courgettes, a clove of garlic, a teaspoon of coriander leaves, and some mint leaves. If you sliced the courgettes, make sure they don't stick too much together as this makes it harder for the brine to work
- Fill the glasses with brine, then cover them well
Leave the courgettes for at least two weeks before consuming. Shelf life is claimed to be 1 year if stored in a cool, dry and dark location, but you know - use common sense on that one :)
