I had processed a big pumpkin someone gave me. I roasted some and made soup and still had more pumpkin! So I found a ferment squash recipe in my "Fermented Vegetables" book.
1 1/2 pounds winter squash
1/2 cup shredded carrot
1-2 teaspoons unrefined sea salt
2 cloves garlic, grated
1 Tablespoon sweet curry powder (I used garam masala)
1/2 cup chopped raisins (I used golden)
I added some rutabaga, a few lonely jalapeños, and fresh grated ginger.
1. Shred squash. Add carrots.
2. Sprinkle 1 1/2 teaspoon salt, work with hands. Taste and add more if needed. Should be salty but not overwhelming. Add garlic and curry powder. Stir in raisins. (I added my additional ingredients) Let sit, covered, for 30-45 minutes. Toss again. There should be brine.
3 Press into jar. Top with ziplock bag. Press down then fill with water and seal.
4. Set aside for 7-21 days, check daily. Taste starting on day 7.
I also fermented rutabaga kraut and some carrot sticks. Those are good, but this chutney is awesome.
I plant radishes for two reasons: near-instant gratification in early spring when I just want to see veggies growing, and these pickles.
Radish pickles- makes 1 quart
Bunch of radishes. Maybe two bunches. Enough to nearly fill a quart jar.
Spices. I use 2 tsp each dill seed and mustard seed, 1 tsp red pepper flakes, and 2 cloves garlic.
Brine: 1 1/2 Tbsp kosher salt, 2 cups water (dissolve salt in water)
Spices go in the bottom of the jar. Then pack in the radishes. Place glass weight. Pour in brine and add “pickle pipe” top and jar ring. Start testing at 3 days and place in fridge when they are about as sour as you want them.
I made fermented daikon and ginger today. My garden likes to grow daikons - here's a photo of a giant one that I harvested another time.
My recipe is:
1.2kg (2 1/2lbs) daikon radish, thinly sliced
100g/2" piece ginger, thinly sliced
2 tablespoons (20g) salt
-use hands to mix the salt into all the daikon. leave for 15 minutes for a brine to develop. pack into a 1 litre or 1 quart jar, squashing it down so the brine is on top.
My recipe is simple: 1 tbsp of Himalayan pink sea salt, 2 cloves of garlic, coupla sprigs of dill, 1 tsp of black tea from a teabag, and filtered water and cucumbers, of course.
I slice the cukes.
Add the stuff to the jar.
Pack in the cukes.
Top with fresh, filtered water.
Put on the lid.
Label it with the starting day.
Shake it a couple of times a day.
Open and release the gas each morning while coffee brews.
Taste after 3 days.
If I like them, I start eating and they go in the fridge.
They do not last long as I eat about 1/2 a jar a day.
“Anything worth having is worth working for.” ~Ken Rossignol
Living in the O-H, Zone 6b, always growin' and learnin'.