Description
A tangy, crunchy blend of butternut squash and apples, naturally fermented with warm spices for a probiotic-rich snack or side dish.
Ingredients
Scale
- 2 cups butternut squash, peeled and thinly sliced
- 2 medium crisp apples, cored and thinly sliced
- 2 cups non-chlorinated water
- 1 tablespoon sea salt
- 1 cinnamon stick
- 1 teaspoon mustard seeds
- 1 whole clove
- 1 bay leaf
Instructions
- Sterilize your jar and utensils using hot water to prevent contamination.
- In a mixing bowl, combine sliced squash, apples, mustard seeds, cinnamon stick, clove, and bay leaf.
- Pack the mixture into a clean glass jar, leaving 1 inch of headspace.
- In a separate bowl, dissolve sea salt in non-chlorinated water to make the brine.
- Pour the brine over the produce in the jar until everything is fully submerged.
- Use a fermentation weight or small dish to keep the ingredients under the brine.
- Cover the jar loosely or use a fermentation lid. Leave it at room temperature, away from sunlight, for 3 to 7 days.
- Taste daily starting from day 3 and refrigerate once your preferred tanginess is reached.
- Store in the refrigerator and serve chilled.
Notes
- Use fresh, firm produce for the best crunch after fermenting.
- Always keep ingredients submerged to avoid mold.
- Label jars with start date to track fermentation progress.
- Adjust spices for different flavor profiles like ginger or chili flakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: Traditional
Nutrition
- Serving Size: 1/2 cup
- Calories: 55
- Sugar: 7g
- Sodium: 410mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Keywords: lacto fermented apples and squash, homemade fermented vegetables, fall fermentation recipes, gut healthy fermented snacks, easy apple fermentation