Now that we live off-grid lacto-fermentation is a way that I can store a little produce without taking up precious cooler space. That cooler is usually full of dairy products and nothing lasts long in there anyways.
In the summer when produce is rolling in at markets, from your garden, or in this case from neighbors I like to ferment little things here and there. Salsa, pickles, peppers, and now this summer squash.
You can use zucchini or yellow crookneck or pattypan if you want. You can also use whatever seasonings you have on hand or any herbs ready to harvest in the herb garden. In this jar the only thing that didn’t come from my garden or a neighbor’s was the salt and water, the latter of which is filtered rain water.
Close to home, good for your gut, and a good way to store food without refrigeration. It doesn’t get much better than that.
Lacto-Fermented Summer Squash
- 1-2 medium sized summer squash, cut into 1/2″ chunks (just enough to fit in a quart jar)
- peppers, onions, or garlic to season
- a few sprigs of parsley, cilantro, dill, oregano, or any other herb you have
- a couple of mesquite, oak, or grape leaves (to keep them crunchy)
- 1 quart of filtered water
- 2 tablespoons sea salt
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.
- Pour salt water brine over the squash. At this point you want to weigh the squash down in order for it to remain below the level of the brine and ferment evenly. This isn’t an ideal solution, but I like to use a narrow-mouthed lid in my wide-mouth quart ferments. Just press it down until enough brine covers it that it weighs the squash down.
- Cover tightly with a canning lid and ring. Allow to sit out at somewhere near room temperature, ideally 60-80 degrees. Check your jars and burp them every 12 hours or so by loosening the lid and allowing some gas to escape.
- Let ferment 2-5 days, depending on temperature and then transfer to cold storage (refrigerator, root cellar, etc.).
Just wanted to let you know that I featured your post on my Sunday Link Love!
http://ournourishingjourney.com/2012/05/28/link-love-4/
I canned some spicy cumin zucchini pickles last summer and they were great in sandwiches and alongside Mexican dishes. Fermenting brings on such a unique flavor, I can’t wait to experiment this summer when we have armloads of squash.
I just started fermenting. I use the mason jar plastic non bpa tops drill a hole in the top and place an airlock on top. Keeps me from having to burp.
I have a question.
I thought fermentation foods needed to be refrigerated and only lasted appx 3 months. I have wild fermentation book but need another book that explains troubleshooting and basics?
Does anyone have a direct email I can coo respond with in my fermenting endeavors?
I was curious, what makes it lacto fermented? (i was looking for whey in the recipe)
Lacto-fermented foods can use either a lot of salt of a combination of salt and whey. If you add whey you can leave out some of the salt. Also, the more whey you add the more sour things become.
Thank you for this idea. We have a LOT of zucchini … I’ll get a jug of these going today.
Sounds awfully good, but where did the word “lacto”
come from? I thought it was a milk thing?
Thanks! Flo
“Lacto” refers to the bacteria “lactobacilli” which is the main strain of bacteria in fermented foods, not the sugar in dairy products “lactose” :)
Where do you keep your fermented veggies when you are done with them if they are not in your “cooler”?
I was wondering this, too. They can’t stay at room temp, right? Wondering how long the bacteria stay alive in the fridge, also. I have some radishes I did last fall but they don’t have any of the tang they originally had. They’re not moldy or anything, just taste salty, though.
Great Website. Im just beginning my Fermenting journey. I will be buying my glass jars and vegetables today. Thanks again.