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     Title: Zucchini Kimchi
Categories: Korean, Pickles
     Yield: 2 Cups

     2 md Zucchini; sliced into
          - 1/4" thick medallions
     3 tb Course sea salt
   1/4 c  Red onion; diced
   1/4 c  Green onion; chopped
     2 tb Garlic; minced
   1/4 c  Gochugaru; or to taste
     3 tb Plum syrup
     2 tb Mirin
     2 tb Rice vinegar

 Preparation time: 30 minutes

 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.

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/5-easy-korean-zucchini-recipes/>

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