Baby Zucchini Kimchi

Kimchi is fermented vegetables with seasonings. While there are hundreds of varieties, the main vegetables that are used are Napa cabbage, radish, scallion or cucumber. I got creative and made it with whole baby zucchini and it is delicious!

• 9 whole baby zucchini
• 1/4 cup carrot - shredded
• 1/4 cup onion - shredded
• 1/4 cup green onions 
• 1/4 cup radish - shredded
• 5 cloves garlic - minced
• 1/2 cup low sodium soy mixed with 1 tsp hoisin
• 1/2 cup hot pepper flakes 
• 2 tbs sugar

Cut the green onions/scallions diagonally.Shred some carrot and radish. Then slice the onion thinly and mince the garlic.

In a big bowl, add hot pepper flakes, soy mixture, and sugar. Mix well. Add in the minced garlic, chives, green onions, carrot, radish and onion. Mix well and put aside.

Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don’t cut them all the way through).  Add in salt and marinate for 30 minutes. After 3 minutes has passed, wash and drain the zucchini.

Stuff the seasoning paste into each slotted zucchini until full.
Put the filled zucchini into an airtight container and leave out at room temperature for a day and keep in the fridge for 1-2 days before serving your stuffed zucchini kimchi.