Lacto-fermenting Squash, Pumpkin, and Other Winter Vegetables
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.
Squash does lacto-ferment easily into a firm, sweet, sour, salty treat. Here are some tips for a successful culture:
Recipes for Lacto-Fermented Squash
Root vegetables are especially tasty when fermented. Because their flesh is quite firm, they retain a satisfying "crunch." Carrots, turnips, parsnips, celery root, daikon, and turnips make delightful snacking foods or side dishes and are readily available in the winter months.
A short ferment highlights the spice of the radish family, while bringing out the sweetness in others. A longer ferment will soften the flesh a bit more, and may make some vegetables more mild. Beets taste more earthy after fermenting raw. Try mixing several vegetables to take advantage of the benefits of each.
Many of the same tips for winter squash also apply to root vegetables:
Don’t forget to keep everything submerged. While using an airlock or crock reduces the chances for mold, root vegetables can brown very quickly. Keeping them in the brine at all times gives superior results.
Recipes for lacto-fermenting root vegetables: