Sage and butternut squash are a perfect pair. Fermentation adds a salty tang.
- Fermenting Jar
- Weights to keep squash submerged
- Lid with airlock
- 2 lbs. butternut squash
- 2 Tbsp. fresh sage leaves (about 12-15 leaves)
- 2 Tbsp. sea salt
- Filtered or spring water
- Using a large, sharp knife, cut the stem end and bottom from the squash. Set the squash on a stable cutting surface and cut off the outer peel with the knife. Save one piece of the peel. This will act as a starter.
- Cut the squash in half and remove the seeds and fibers from the center.
- Chop the squash into 1 inch cubes and place in the fermenting jar. Include the saved piece of peel from the last step. Addthe remaining ingredients and shake to mix. Press weights on top of the squash to keep them submerged.
- Cover with lid (with airlock if you have one) and allow to ferment for at least 1 week at room temperature. Ferment longer for softer, stronger tasting squash, but no longer than 3 weeks.
Transfer to the fridge for storage for up to about 3 months, serve as a snack, or top with some sour cream for a beautiful salad!
Ready to Learn More?
- Fall Fermented Vegetables
- Lacto-fermenting Squash, Pumpkin, and Other Winter Vegetables
- Lacto-fermented Raw Sweet Potatoes
- Lacto-fermented Corn and Onion Relish
- Lacto-fermented Pumpkin Spice Syrup Recipe