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Tips for Fermenting Pumpkins and other Winter Squash — FermentWorks

Set the squash on a stable cutting surface and cut off the outer peel with the knife. Save one piece of the peel. This will act as a starter. Cut the squash in half and remove the seeds and fibers from the center. Chop the squash into 1 inch cubes and place in the fermenting jar. Include the saved piece of peel from the last step.

20Crookneck Squash Seed Etsy

Instructions. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture. Place squash and onion slices in 2 quart jars.

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To dehydrate squash you can either slice it or dice it- you don't have to peel it first. Dehydrate at 125F until leathery and dry. This may take between 10-14 hours depending on thickness and humidity. One of my favorite ways of dehydrating summer squash is sliced thin, seasoned, and dried into chips.

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2 cloves garlic, grated. 1 tablespoon sweet curry powder. ½ cup shredded carrot (optional) Process in the usual way taking care to make sure the squash is submerged. Allow to ferment for one to three weeks. It is done when you smell that wonderful pickle acidity. You can store refrigerated for 6-8 months—if you don't eat it first.

Fermented Winter Squash Chutney Mountain Feed & Farm Supply

Set the squash on a stable cutting surface and cut off the outer peel with the knife. Save one piece of the peel. This will act as a starter. Cut the squash in half and remove the seeds and fibers from the center. Chop the squash into 1 inch cubes and place in the fermenting jar. Include the saved piece of peel from the last step.

Isolated Butternut Squash Free Stock Photo Public Domain Pictures

Make the ferment: Peel, halve, and scoop the seeds from 1 small butternut squash. Thinly slice crosswise into 1/8-inch thick slices, or use a mandoline for slicing. Peel , halve and slice 1 small yellow onion into 1/4-inch thick slices. Peel and cut 1 medium honeycrisp apple into 1/2-inch pieces. Remove the jar from the hot water.

Fermenting vegetables 101 The ancient art of preservation

Step 5. Tightly seal the jar, using a lid with an airlock if you have one. Set the jar in a clean, dark place between 60° and 68° until the vegetables taste sour, 2-3 weeks. If you have sealed.

Fermented Winter Squash Chutney Mountain Feed & Farm Supply

Directions. Combine water and sea salt, stir well and set aside. Add a few pinches of herbs and the peppers/onions/garlic of your choice to the bottom of a quart jar. Fill jar halfway up with chunks of summer squash. Add a bit more herbs and seasonings and fill the jar with squash chunks up to 1-2″ below rim.

Fearless Fermenting

Instructions. Dissolve the salt in 1 cup of water in a 1 quart (1 L) glass jar for fermenting. Place the garlic and other flavors in the bottom of the jar. This recipe works with around 1/2 a butternut squash, or 1/4 of a sugar pumpkin. Feel free to scale up if you have a large pumpkin.

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Fermented squash can be used in a variety of ways, including as a flavorful addition to salads, grain bowls, or as a tangy side dish. The probiotic-rich nature of fermented squash also makes it a great addition to your overall gut health. Be sure to store your fermented squash in the refrigerator to maintain its freshness and flavor.

Pickled Squash Recipe, Pickled Vegetables Recipe, Canning Vegetables

8 basil leaves or 1 basil stalks. 1 tsp mustard seeds. 2 oak leaves (for tannins) Salt brine: Non-chlorinated water + sea salt to taste (we use 2 tsp. to 1 cup water ratio) Wash zucchini and yellow squash. Make sure to dry if using chlorinated tap water. There are many sizes of squash so you'll want just enough to fit in the jar.

Fermented Carrots with Dill Fermenting foods is an ancient method of

Ferment it. Fermenting is an easy, safe way to preserve food. There's no need to stand over a hot canner all day! Fermented foods are also full of helpful bacteria that are great for gut health. Check out this recipe for Lacto-Fermented Summer Squash from Cultures for Health. Dry it.

Fermenting Vegetables The art of preservation

Fermented Delicata Squash Ingredients. 12 whole allspice. 3 cinnamon sticks. 1 TB whole cloves. 1/2 nutmeg. 4 onions. 4 pounds delicata squash. 8 TB sea salt. 2 Gallon of water. Instructions. Prepare pumpkin-pie spice mix. Combine allspice, cinnamon sticks, whole cloves and nutmeg. Make the brine: 2 gallon of water, 8 TB sea salt + pumpkin-pie.

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Techniques of Fermenting Squash. Fermenting is a time-honored method of food preservation that has been practiced for centuries across various cultures. The process of fermenting squash involves harnessing the power of beneficial bacteria to transform the vegetable into a tangy, flavorful product with an extended shelf life.

Fermented Delicata — Delicious Living Nutrition

So mix the salt into a small amount of water and pour in, then add more water if necessary. Finally, place something on top of the squash to keep it all under the water. I use a stone, cleaned thoroughly first of course. Check every day to make sure that the squash is still under the water. Store at room temperature during the fermentation process.

Lactofermented Zucchini Sticks Recipe Zucchini sticks

Cut the squash into bite-size pieces, or shred with a grater or food processor. While the culturing process will soften the squash somewhat, it is still quite firm after fermentation. Squash is high in sugar, so plan on 5-14 days for fermentation. Longer ferments may begin to develop a slight alcoholic flavor.