Fermented Zucchini with Peaches

This recipe was created for Kefirko by Nina from Eno z naravo. She combined zucchini and peaches in a slightly unexpected sweet and sour ferment, where the fruit adds gentle sweetness while the zucchini keeps a pleasantly firm texture.

Lacto-fermentation isn’t just for vegetables – you can ferment fruits too, or combine the two. Fruit and vegetable combinations can be especially interesting, as their flavours develop and blend during fermentation, creating more complex sour, sweet and slightly savoury notes.

Ingredients

zucchini
firm peaches
3.5% brine – 35 g salt per 1 l water
optional: chilli or a pinch of cinnamon

Preparation

Cut the zucchini and peaches into similarly sized pieces. Place them in a fermentation jar and, if you like, add chilli for a spicy version or a little cinnamon for a warmer, more aromatic flavour.

Cover with 3.5% brine and make sure all ingredients remain completely submerged. Ferment at room temperature for 2–4 days. We recommend a shorter fermentation to help the fruit and vegetables retain a firmer texture. Once you’re happy with the flavour, transfer the ferment to the refrigerator.

How to serve

Fermented zucchini and peaches pair beautifully with goat cheese and other soft cheeses, on toasted bread, in salads, alongside roasted vegetables, or as a sweet and sour addition to sandwiches and burgers.