Fermented Fall Squash
A few years ago, I was working part-time in a fine dining restaurant in Spain that offered a number of unique seasonal fermented products as part of its tasting menu.
One of the more creative and inspiring dishes was a simple squash fermentation, where the liquid was pureed, strained, and served chilled as a tangy palate-cleansing course.
In the recipe below, squash is lacto-fermented for roughly ten days before being placed into the refrigerator and enjoyed at your leisure.
Instructions
5 steps1
In a clean glass jar with a lid, add the chopped butternut squash, star anise, bay leaves, cinnamon stick, and juniper berries.
2
In a separate container, whisk together the water and Kosher salt until the salt is fully dissolved.
3
Press the diced squash and spices down in the container, and cover with the salt water brine. Make sure the squash pieces are submerged below the surface of the brine. Cover the contents with a tight-fitting lid.
4
Allow the contents to ferment at room temperature in a dark spot for roughly ten days, opening the jar every day to ensure the built-up gas and pressure can escape, and also to ensure that your contents stay submerged below the surface of the brine.
5
When you are ready to enjoy, transfer to the fridge and serve once chilled.
Recipe Notes
You can even puree the mixture and serve the tangy contents as a cold fermented soup course!
