Korean Zucchini Kimchi.

• servings: 2 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

2 medium zucchini, sliced into 1/4-inch thick medallions

3 tbsp course sea salt

1/4 cup diced red onion

1/4 cup chopped green onion

2 tbsp minced garlic

1/4 cup gochugaru (can use less if too spicy)

3 tbsp plum syrup

2 tbsp mirin

2 tbsp rice vinegar

Directions

In a large bowl, mix together zucchini slices with salt. Set aside for about 20 to 25 minutes, until the zucchini slices are bendy.

Rinse the zucchini slices thoroughly under cold water at least twice. Place back in a clean bowl. Add the remaining ingredients (red onion, green onion, garlic, gochugaru, syrup, mirin, and vinegar) and stir until well-combined.

Can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 10 days.