This recipe is so simple but I love it. There are only 3 ingredients, butternut squash (also works with other types of squash or pumpkin), salt and water. I’ve tried adding various flavourings and seasonings but I always go back to this simple recipe as it tastes the best.
I’ve talked about fermented foods before on this blog, they are wonderful for digestion, assimilation and detoxing and I eat several different fermented foods every day.
Start by cutting your squash into pieces suitable for grating, and then grate using a file grater:
Pack the grated squash into a jar, a kilner jar works well. Don’t fill the jar right to the top, make sure you leave some space as it can bubble up during the fermentation.
Next, add salt water so that all the squash is covered by water. The ratio of salt is approx 1 teaspoon of salt per litre of grated squash – so for example the jar I used was 1.7 litres, so I used just over 1 and a half teaspoons of salt. The amount of water you will need will depend on how much water is naturally in the squash. 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. It usually takes 3 to 4 days to ferment, although it will take longer in colder climates. You can taste after 3 days and see what is happening. Once it is fermented to your liking, you can store in the fridge to stop it fermenting more.
What is your favourite fermented food? Please leave your comments below.