Baby Courgette Kimchi Recipe | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking.

Two lucky readers can win their own copy of Ferment Pickly Dry in my giveaway but everyone can enjoy these delicious kimchi recipes from the book, which publishers Frances Lincoln have given me permission to share with you.

Ferment Pickle Dry cover  Ferment Pickle Dry Baby Courgette Kimchi
Book cover, carrot kimchi (left) and baby courgette kimchi (right) – images by Kim Lightbody

Baby Courgette (Zucchini) Kimchi

Extracted from Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley
Prep 20 min
Ready 3–4 days
Makes approx 500ml/18fl oz jar


  • 8-9 baby courgettes (zucchini)
  • 60 g coarse sea salt (pure, without iodine or anti-caking agent)

For the paste:

  • 1 leek or 1 1/2 bunches of spring onions, finely chopped
  • 1 clove garlic , very finely chopped
  • 1 cm piece of ginger , skin scraped off and grated (1 tsp)
  • 7 tbsp gorchugaru (Korean chilli flakes) or dried chilli flakes
  • 1-2 tbsp sea salt
  • 1 tsp sugar


  • Cut the courgettes lengthways 3–4 times, but don’t cut them all the way through. Rub the salt into the cuts.
  • Place the courgettes in a bowl and pour in enough water to cover.
  • Leave to soak for about 1 hour, then rinse them well.
  • Place all the ingredients for the paste in a bowl and mix with a fork.
  • Work the paste into the cuts in the courgettes, then pack the courgettes upright into a large sterilised jar and seal with the lid.
  • Leave to stand at room temperature overnight, then transfer to the fridge and leave to chill for 2–3 days before eating.
  • This can be stored in the fridge for up to 3 weeks.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end.

This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).

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16 Comments to "Baby Courgette Kimchi Recipe | Ferment Pickle Dry"

  1. Gingey Bites

    I’d love to win this book as I’m a kimchi monster and love making it. I’ve not made this version but I have all the ingredients so will give it a whirl!

  2. Sarah, Maison Cupcake

    My mouth is watering thinking about this, it sounds so much easier to make than I imagined – I thought kimchi had to be buried in a hole in the garden for 3 months?! I think my making this version is more realistic!


    There are both aged and fresh kimchis, the aged ones ferment and become funky and a little sour.

  3. Katie Bryson

    Wow this sounds so delicious and would be a fab thing to make for my book group who I’m hosting at the end of the month. I think they’re expecting great things from the snacks so this will be perfect thanks!!!!!

  4. kaveyeats

    Yes it’s a simpler cleaner flavours version. I do like the funky flavours of the seafood ingredients but this one better fit veggies!

  5. Elizabeth

    This sounds rather intriguing! I really ought to branch out more like this and experiment with different flavours. Love the sound of this!

  6. Camilla

    Love the sound of this recipe as I still haven’t tried Kimchi which hubby raved about after trying it in a restaurant in a Korean restaurant in New Malden.

  7. Kaveyeats

    Yep, the salt is what’s helping to preserve the vegetable. The fermentation mellows the flavours but salt is essential.

    The recipe is extracted directly from the book exactly as written by Simon Poffley and Gaba Smolinksa-Poffley, so you may also want to reach out to them for more information about the role that the salt plays.


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