Lacto-fermented Squash and Zucchini Cubes with Red Pepper and Dill
3 medium-size squash, rinsed lightly
2 medium-size zucchini, rinsed lightly
6 fresh or dried cayenne peppers or chilies
6 to 8 sprigs fresh dill, rinsed
1-1/2 quarts medium brine (2 to 3 tablespoons salt)
1/2 cup starter (liquid from your last batch of sauerkraut or pickles would be the best)
Sterilize and cool about 6 pint jars with rings. Place a sprig of dill at the bottom of each jar.
Cut the squash and zucchini into one-inch cubes, packing them in equal amounts into the clean jars, on top of the dill.
If you are using fresh peppers, wash them, slice them lengthwise but not all the way through, and remove the seeds and tops. You may want to wear gloves. Slide them into the jars between the squash and zucchini and the side of the jars.
Pour 1 tablespoon of starter into each filled jar, then fill the jar with the brine, leaving 1 inch of headspace.
Place coffee filters atop each jar, and screw the rings on over them, or you can use specialized fermenting airlock lids. Leave the vegetables to ferment for about 2 weeks in a dark, cool place away from drafts and/or direct sunlight. You can ferment them for a longer or shorter period depending on your own preferences.