Fermented Squash and Zucchini
A simple salt brine ferment for summer squash and zucchini. Perfect when you do not have a huge harvest but still want to make the most of your veggies.
- Prep Time: 15 minutes
- Fermenting Time: 7 to 10 days
- Total Time: 15 minutes plus 7 to 10 days
- Yield: 1 quart jar
- Category: Fermenting
- Method: Lacto-Fermentation
- Cuisine: American
Ingredients
- Summer squash and zucchini, washed and sliced into uniform pieces (enough to pack a quart jar)
- 2 tablespoons sea salt
- 4 cups water
Equipment
- Mason jar
- Fermentation weight
- Airlock lid
Instructions
- Wash and slice your squash and zucchini into uniform pieces.
- Dissolve the sea salt in the 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, making sure they are fully submerged.
- Place a fermentation weight on top to keep them submerged, then screw on the airlock lid.
- Leave the jar at room temperature, out of direct sunlight, for about 7 to 10 days. Check occasionally to be sure the veggies stay submerged and no mold forms.
- Move the jar to the refrigerator to slow the fermentation. Your tangy, probiotic-rich squash and zucchini are ready to enjoy.
Notes
Keep everything under the brine. That is the whole trick to a clean ferment.