Add 1T of kosher salt for every 2 cups of zoodles. Sprinkle on the zoodles and mix thoroughly using tongs or fingers. Make sure the salt covers every part of the zoodles. Knead gently to mix the salt evenly. Add more salt if required. 

As you continue to knead, you will notice that the zoodles firm up slightly and bubble up a white mixture. Continue to mix until the soapy mixture covers the entire bowl and your zoodles stiffen a bit. This should not take more a 3 -5 minutes.

Place a piece of cloth or a cloth bag in a colander. Shift your zoodles into the cloth. Now wrap the cloth around the zoodles and twist it gently to remove excess moisture from the zoodles. Repeat the process until liquid stops running from zoodles. This should take about 2 minutes.

Let your zoodles dry for at least an hour. Freezing wet zoodles can later result in a soggy mess. Whether you make zoodles at home or purchase them from the market, make sure they are completely dry before you start the freezing process.

Once your zoodles are dry, transfer them into a heavy-duty freezer bag. Press out as much air from the bag as possible. You can also use a straw to suck out excess air. Seal the bag tightly and put on a label. Store the zoodles in the coldest area of the freezer!