In a small bag or in a clean dish towel, combine the coriander and peppercorns. Hit a few times with a rolling pin to gently crack the majority.

Drop and stuff all spices into the mason jar, including the pieces of lemon zest. Place your clean, sterilized quart-sized mason jar on its side and stack in the zucchini slices until just tightly packed (this helps prevent the zucchinis from floating in the jar once you add the brine).

In a separate jar, mix water and sea salt until the salt has dissolved.

Pour the brine over the zucchinis until they are covered, adding more filtered water to the brine if necessary.

Remember to keep about an inch of airspace at the top of the jar (to prevent fermented explosions!)

Screw lid on top, place in a cool cupboard for three days to get funky, then store in the fridge.

Keeps for a really long time (thanks, bacteria!)