Lacto-fermenting Squash, Pumpkin, and Other Winter Vegetables
After a long, hot summer of tomatoes, zucchini, peppers, and cucumbers you might be looking forward to fall. And if you are a lacto-fermenting enthusiast then you may be thinking the fall vegetable ferments aren’t quite as familiar to you as the summer vegetable ferments were.
Pumpkins and Squash
Unless you want to add probiotics to all of your vegetables, pumpkin and winter squash will generally keep without fermentation. Their thick rinds allow them to be stored for months in the cooler weather of fall and winter.One thing to keep in mind, though, is that you will most likely be peeling the squash in order to ferment the flesh. Because the outer rind will naturally contain the organisms naturally occurring from the soil to create the friendly bacteria in a lacto-ferment, you may want to include just a hunk of the peeled rind in your fermenting vessel.
Root vegetables are especially tasty when fermented. Because their flesh is quite firm, they tend to retain a satisfying "crunch" even when fermented for a long time. Carrots, turnips, parsnips, celery root, and turnips make delightful snacking foods or side dishes and are readily available in the winter months.
Ready to make your own cultured vegetables?
Click here for our collection of fermented vegetable recipes.