As summer continues and garden courgettes reach their peak, many home growers find themselves with a surplus. While traditional methods like chutney or relish are popular, a growing number of enthusiasts are turning to lacto-fermentation to create a versatile and flavourful condiment. This ancient preservation technique not only extends the life of your courgettes but also introduces a tangy, effervescent quality that complements a wide range of savoury dishes.
Lacto-fermented courgettes offer a distinct profile, often described as fizzy and sour, making them an excellent alternative to pickled gherkins. They can be enjoyed alongside burgers, in cheddar sandwiches, or as a vibrant addition to almost any savoury plate. The process involves submerging sliced courgettes in a brine solution with sea salt and allowing beneficial bacteria to convert sugars into lactic acid, which preserves the vegetables and creates their characteristic flavour.
A key challenge with fermenting courgettes is their tendency to become soft. To counteract this, experts suggest incorporating a source of tannins into the jar. Common additions include a bay leaf, an oak leaf, a blackberry leaf, or even a teaspoon of green tea. These tannins help maintain the courgettes' firm texture throughout the fermentation process. Ensuring the courgettes remain fully submerged under the brine, using a fermentation weight or a clean, heavy object, is also vital to prevent mould formation.
The fermentation process typically takes two to three days at room temperature, or until the mixture becomes actively bubbling and effervescent. Once this stage is reached, the jar should be transferred to the fridge to halt further fermentation and maintain the desired texture. While softer fermented courgettes can still be used as a probiotic-rich addition to soups or dressings, the optimal texture for a condiment is firm. Sterilisation of jars and lids is crucial for food safety, involving washing in hot water and heating in an oven for jars, and boiling for lids.
To prepare lacto-fermented courgettes, slice them into 5-10mm rounds. Place them in a sterilised jar, fill with water to the neck, leaving a small air gap, and weigh the contents. Calculate 2% of this total weight to determine the amount of sea salt needed. Add the salt, along with any desired optional extras such as dill, thyme, coriander seed, or chillies, and a tannin-rich leaf. Press the vegetables under the brine, cover loosely, and allow to ferment out of direct sunlight. Once active, refrigerate and consume within a couple of weeks for the best flavour and texture.