Probiotic Zucchini Relish
3 1/2 cups shredded zucchini
1/2 cup shredded onion
1/2 cup chopped peppers (any kind)
3 cloves, minced garlic
1 Tbsp. Real salt (the salt is important in ferments, always use a trace mineral rich salt, not refined or iodized)
Stir together well and pour into a wide-mouthed quart jar, crock, or glass jar with tight fitting lid (I used a large Adams PB jar and some Costco raspberry jam jars). Let sit for 3-6 days on your counter top, the ferment is finished when the liquid is foggy and you can see lots of bubbles. If stored in a cold, dark place, like a fridge or cold cellar it will keep for a year.
*I ran out of peppers and had an overflowing goji berry bush outside so I threw in 1/4 cup of goji berries on the last couple of jars in place of the peppers. Improvise with what you have, as long as there is garlic, all is well:)