Fermenting Vegetables The art of preservation
Ferment it. Fermenting is an easy, safe way to preserve food. There's no need to stand over a hot canner all day! Fermented foods are also full of helpful bacteria that are great for gut health. Check out this recipe for Lacto-Fermented Summer Squash from Cultures for Health. Dry it.
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Directions. Combine water and sea salt, stir well and set aside. Add a few pinches of herbs and the peppers/onions/garlic of your choice to the bottom of a quart jar. Fill jar halfway up with chunks of summer squash. Add a bit more herbs and seasonings and fill the jar with squash chunks up to 1-2″ below rim.
Isolated Butternut Squash Free Stock Photo Public Domain Pictures
8 basil leaves or 1 basil stalks. 1 tsp mustard seeds. 2 oak leaves (for tannins) Salt brine: Non-chlorinated water + sea salt to taste (we use 2 tsp. to 1 cup water ratio) Wash zucchini and yellow squash. Make sure to dry if using chlorinated tap water. There are many sizes of squash so you'll want just enough to fit in the jar.
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Make the ferment: Peel, halve, and scoop the seeds from 1 small butternut squash. Thinly slice crosswise into 1/8-inch thick slices, or use a mandoline for slicing. Peel , halve and slice 1 small yellow onion into 1/4-inch thick slices. Peel and cut 1 medium honeycrisp apple into 1/2-inch pieces. Remove the jar from the hot water.
Fermented Carrots with Dill Fermenting foods is an ancient method of
Place your standard mason jar lid on the jar, and secure. shake the jar vigorously for 2 minutes to dissolve all the salt. Remove the lid. Place your clean fermentation weight in the jar making sure to submerge the zucchini pieces and weight fully in the liquid. Secure the lid to the jar.
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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.
20Crookneck Squash Seed Etsy
Instructions. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture. Place squash and onion slices in 2 quart jars.
Fermented Winter Squash Chutney Mountain Feed & Farm Supply
Techniques of Fermenting Squash. Fermenting is a time-honored method of food preservation that has been practiced for centuries across various cultures. The process of fermenting squash involves harnessing the power of beneficial bacteria to transform the vegetable into a tangy, flavorful product with an extended shelf life.
Fearless Fermenting
To dehydrate squash you can either slice it or dice it- you don't have to peel it first. Dehydrate at 125F until leathery and dry. This may take between 10-14 hours depending on thickness and humidity. One of my favorite ways of dehydrating summer squash is sliced thin, seasoned, and dried into chips.
Lactofermented Zucchini Sticks Recipe Zucchini sticks
So mix the salt into a small amount of water and pour in, then add more water if necessary. Finally, place something on top of the squash to keep it all under the water. I use a stone, cleaned thoroughly first of course. Check every day to make sure that the squash is still under the water. Store at room temperature during the fermentation process.
Fermented Delicata — Delicious Living Nutrition
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.
Pickled Squash Recipe, Pickled Vegetables Recipe, Canning Vegetables
Fermented squash can be used in a variety of ways, including as a flavorful addition to salads, grain bowls, or as a tangy side dish. The probiotic-rich nature of fermented squash also makes it a great addition to your overall gut health. Be sure to store your fermented squash in the refrigerator to maintain its freshness and flavor.
Tips for Fermenting Pumpkins and other Winter Squash — FermentWorks
Fermented Delicata Squash Ingredients. 12 whole allspice. 3 cinnamon sticks. 1 TB whole cloves. 1/2 nutmeg. 4 onions. 4 pounds delicata squash. 8 TB sea salt. 2 Gallon of water. Instructions. Prepare pumpkin-pie spice mix. Combine allspice, cinnamon sticks, whole cloves and nutmeg. Make the brine: 2 gallon of water, 8 TB sea salt + pumpkin-pie.
Fine Detail On Squash Leaf Free Stock Photo Public Domain Pictures
Quarter zucchini and/or slice into spears. Put a clump of basil or dill at the bottom of the jar. Pack zucchini tightly and add more herbs, garlic, sea salt and pickling spices. Add filtered water and whey. Make sure zucchini remains under the water. If needed, add a small weight or lid to keep the zucchini under the brine.
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Instructions. Dissolve the salt in 1 cup of water in a 1 quart (1 L) glass jar for fermenting. Place the garlic and other flavors in the bottom of the jar. This recipe works with around 1/2 a butternut squash, or 1/4 of a sugar pumpkin. Feel free to scale up if you have a large pumpkin.
Fermenting vegetables 101 The ancient art of preservation
Instructions. Use your food processor to shred the squash and onion. Dump into a large bowl. Finely dice the jalapeño and add to the shredded squash/onion mixture. Sprinkle the mixture in the bowl with 1-2 Tbsp salt, and allow to sit for 20-30 minutes as the salt draws the liquid out of the squash. Pack your wide mouth canning jar within 1/2.