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Salutiamoci (Courgette and Onion Lacto-fermented Pickles with Dulse)
Salutiamoci (Courgette and Onion Lacto-fermented Pickles with Dulse) is a modern Italian recipe for the classic Fusion accompaniment of lacto-fermented courgettes, spring onion and dulse in an Asian-flavoured base. The full recipe is presented here and I hope you enjoy this classic Italian version of: Courgette and Onion Lacto-fermented Pickles with Dulse (Salutiamoci).
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+3 days fermenting)
Makes:
1 jar
Rating: 
Tags : Wild FoodSpice RecipesFusion RecipesItaly Recipes
Salutiamoci literally translates as 'Let's say goodbye'. This modern Japanese-influenced Italian starter is a dish of quick-pickled courgette and spring onion served topped with dulse.
Ingredients:
200g (two very fresh) courgettes, washed and sliced thinly with a mandoline
60g white part of a large spring onion, sliced thinly into rounds
1 tbsp (heaped) strong whole-grain mustard
2 tbsp cider vinegar
2 tbsp shoyu or tamari
2 tbsp mirin
5g of dried dulse
2 tbsp of water
mixed green, white, red and black peppercorns
aromatic herbs to taste (dill, thyme, tarragon, oregano, marjoram, mint, etc...)
Method:
Combine the courgettes and spring onions in a bowl and mix to combine.
Mix together the mustard, vinegar, shoyu, mirin and water in a small jar, shaking vigorously to emulsify. Add the seaweed (cut thinly with scissors), along with peppercorns and aromatic herbs to taste.
Moisten the vegetables with the seasoning, stirring gently so that everything is well seasoned. Remove the vegetables with a fork, drain them as much as possible and transfer them into a glass jar of the correct size to contain them, compacting them as much as possible.
Once everything has been transferred, press down well with a weight. Now pour in the brine, ensuring that everything is covered.
Cover with gauze and secure with string (or use a strong elastic band).
Set aside in a slightly cool place for 1-3 days to ferment. Top up the liquid if needed, to prevent mould from forming.
Taste after a couple of days; they are ready when they acquire a pleasant sour flavour. At this point you can also cover the jar with a lid and transfer them to your fridgerator to prevent further fermentation and store.
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