Today I started a gallon batch of summer squash fermenting on the kitchen counter. Dig it.
I had four squash, on the larger side. I cut them, trimmed out the seedy bits, cut them into bite sized pieces, tossed them into a gallon gar with some pepper corns, mustard seed, celery seed (none of it measured) and covered them with a 3.6% brine (2 tablespoons sea salt to 1 quart of water). I had lined the bottom of the jar and then covered the top with horseradish leaves to add the tannins that support crispiness and that hold the squash bits submerged under the brine. I weigh it down with a jar filled with water and then cover it with a cotton dish cloth, just to keep un-wantables out. Dig it.
This batch should be ready for cold storage in 3 to 5 days, depending on the weather. And for munching too. Dig it.
These should come out akin to "half-sours," not too salty, ya know? And with the pickling spice flavors. You can make a stronger brine if you like them a bit saltier (3T sea salt to 1 quart water = 5.4% brine). Who knows, I may add some honey to them when I pack them in the smaller jars. We'll see. I'll keep ya posted.
Dig it.
Peace.
12 comments:
Girl - I need to hang out with you for a week or 2 so you can teach me these amazing things. When you back them into smaller jars, do you have to process them in a hot water bath? Hugs to you!
An'Angelia ~ that would be a blast ~ I'd LoVe to paint with you!
As for this ferment - and *any* ferment - no processing is necessary. In fact, heating it kills the beneficial bacteria that "keeps" it and that's *so* good for us when we eat it. I just put it in smaller jars so it will fit in my frig and/or pantry shelves.
As always, you have amazing ideas that inspire us all. I think i will try that. It did n't seem that hard!
I am always afraid of trying to make pickles, jams and anything in container because i am afrais that i will either poison us or spoil a lot of product!
Love it. May be doing that with some bounty this week. Thanks for the "recipe" I made cordita on Friday and today I'm making mustard pickles.
I love hearing about all your bounty and how you use it. I have been attempting more fermented goodies in my kitchen, so I like hearing what you do. I am making zucchini relish today. Lots of zucchini relish.
greekwitch, it's not hard at all. Simple brine fermenting is really one of the simplest ways to safely preserve food.
Mmmmm … mustard pickles. If you ever want to trade a pint, let me know, Kim#1!
Hope you're having fun with your bounty of zucs, Kim#2. Mine will be coming soon … these that I fermented where from a farmers market.
Singing to my baby! What a beautiful picture you painted there.
Have a blessed day.
beautiful and yum!
So they end up like pickles?
Yes, Sharkbytes ~ they are naturally fermented zucchini pickles!
OM nom nom nom!!
Wow. Very interesting. See, I always thought you couldn't preserve squash except for freezing because it might turn to mush. Hmmmm...
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