Fermenting Everything by Andy Hamilton

Author:Andy Hamilton
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2020-06-15T00:00:00+00:00

Note: On a personal note, I always found macaroni and cheese to sit rather uncomfortably in my gut. Stirring in some sauerkraut seems to help me digest it.

Pickled Squash/Pumpkin

YIELD: 1 quart (1 L) squash/pumpkin SUGGESTED JAR SIZE: 1 quart (1 L)

PREP TIME: 10 to 20 minutes FERMENTATION TIME: 1 week

I studied a number of approaches before I settled on this recipe—some add more or less spices, all suggest a short fermentation time, and none recommend adding whey (as many older recipe books suggest) or using a bit of starter from a previous ferment. This latter advice is because a starter can cause the ferment to happen a little too quickly, causing mush in a jar. My Latvian neighbor, Daiga, suggests fermenting whole squashes and pumpkins picked off the plant when still small, around the size of a fist.

I am partial to adding just a bit of cinnamon in this ferment, but you don’t have to stop there. Warming spices work very well when paired with squashes. Just be mindful about the amplification effect of fermentation—overload your jar and you’ll overload your final product. On a cautionary note, don’t use powdered spices as these will float to the top of your jar and attract mold spores.

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