Today, I’m fermenting a mixture of squash and zucchini. Fermenting is not only a fantastic way to preserve your veggies, but it’s also packed with health benefits. Fermented foods are great for gut health, aiding digestion, and boosting your immune system with beneficial probiotics.
Fermenting is perfect if you don’t have a huge harvest but still want to make the most of your veggies. Instead of letting them go to waste, you can enjoy them for months to come! Here’s how I’m doing it:
🔪 🥒 Wash and slice your squash and zucchini into uniform pieces.
🧂 Dissolve 2 tablespoons of sea salt in 4 cups of water to create your brine.
🫙 Pack the sliced veggies tightly into a Mason jar, leaving about an inch of headspace.
🫙 🥒 Pour the brine over the veggies, ensuring they are fully submerged.
🧰 Place the fermentation weight on top of the veggies to keep them submerged, and then screw on the airlock lid.
⏰ Leave the jar at room temperature, out of direct sunlight, for about 7-10 days. Check occasionally to ensure the veggies stay submerged and no mold forms.
And that’s it! Simple, right? After the fermentation period, move your jar to the fridge to slow down the fermentation process. Your tangy, probiotic-rich squash and zucchini are now ready to enjoy. Happy fermenting! 🌱🥒✨
Feel free to ask any questions or share your own fermentation tips in the comments below! Here is a link to a quality beginners fermenting kit that I actually own and enjoy if you are interested in giving it a try too!
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