Happiness often sneaks in a door you did not think was open.

One of my favorite things about summertime is the farmers markets and fresh veggies. Turing fresh produce into perfectly preserved cultured veggies makes me so happy, but it wasn’t always that way. When I was growing up, every summer my mom and her friends would can the produce from our garden. They would heat up the house for days with canning and sterilizing jars. The house will get so hot that I would go to a friend house to escape the heat. I did love one particular thing that my mom would can. It was a summer squash relish. I would eat spoonfuls of this stuff and have it with my sandwiches everyday and craved it. I found my mom’s old recipe and decided to culture it. No canning, just chop and place in jars and ferment. Doesn’t get any better than that. It is still one of my favorite condiments and it taste just as good as my mom’s. It’s a great way to use your summer squash and on top of that it is a fantastic probiotic food. It also makes me very happy to see the jars in my fridge and reminds me of my mom.

Yellow squash is a brilliant source of vitamin C and a very good source of magnesium, vitamin A, fiber, folate, copper, riboflavin, phosphorus, potassium and it is high in manganese.

Cancer Prevention
Yellow squash is abundant in antioxidants that keep free radicals at bay. With its high beta-carotene content, yellow squash is a great source of protection from pollutants and chemicals that lead to cancer. Also the high vitamin C content is what helps prevent premature aging and cancer as well as inhibiting cell division.

I use the spice Turmeric  in this recipe and turmeric is one the most thoroughly researched plants in existence today.  In  a five-year long research project on this sacred plant has revealed over 600 potential preventive and therapeutic applications, as well as 175 distinct beneficial physiological effects.

I also use Honey in this recipe. Many people think you can’t use honey in fermented foods because it is anti-bacterial, but actually it works very well with the addition of a culture package. The honey gives the good bacteria food to eat, and keeps the culture active longer, because it has a steady supply of food. It seems like a lot of honey but the cultures eat the honey and make probiotics from it and to keep this a sweet relish you have to add a lot. Those good bacteria will eat all the honey over time as it keeps fermenting. This is the wonderful thing about probiotic foods, the good bacteria keep things in balance as you ingest them. They help consume sugars inside of you as well as the food.

“Today vegetables. Tomorrow… cultured vegetables with probiotics and increased vitamins and minerals.” 

Claire's Cultured Squash
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Claire's Cultured Squash
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CulturedFoodLife.com
CulturedFoodLife.com Print Recipe
Servings: 2quarts
Servings: 2quarts
Make some Donna's Dill pickles too, and you will have sweet and sour summer veggies.
~Donna
Ingredients
  • 2lbs yellow squashcut in thin round circle's
  • 3tbsp Celtic sea salt
  • 1in Onionchopped into thin slices
  • 2cups honey
  • 1tsp celery seed
  • 1tsp turmeric
  • 2tsp mustard seeds
  • 1/2package Caldwell’s Starter Cultureor ¼ cup kefir whey
  • 2cups filtered wateryou will add more later
Servings: quarts
Units:
Instructions
  1. If using the starter culture, place 1 cup of lukewarm water in a glass measuring cup.Then add the culture and stir until dissolved. Let it sit while you chop the vegetables.
    If using the starter culture, place 1 cup of lukewarm water in a glass measuring cup.Then add the culture and stir until dissolved. Let it sit while you chop the vegetables.
  2. Place squash and onions in 2 quart jars.
    Place squash and onions in 2 quart jars.
  3. Place other ingredients, honey and seasoning and salt in a bowl with a spout for easy pouring.
    Place other ingredients, honey and seasoning and salt in a bowl with a spout for easy pouring.
  4. Pour mixture into jars making sure that each jar gets equal amounts of ingredients. (some of the seed fall to the bottom)
    Pour mixture into jars making sure that each jar gets equal amounts of ingredients. (some of the seed fall to the bottom)
  5. Fill the jars with extra water leaving an 1½ inches of room at the top and making sure veggies are below the water.
    Fill the jars with extra water leaving an 1½ inches of room at the top and making sure veggies are below the water.
  6. The veggies will mold if left above the water. If this happens scrape off the mold or discard veggies and push the others below the water. The mold is harmless and won't hurt anything but they can ruin the taste of the veggies.
    The veggies will mold if left above the water. If this happens scrape off the mold or discard veggies and push the others below the water. The mold is harmless and won't hurt anything but they can ruin the taste of the veggies.
  7. Set at room temperature for 3 days and then place in the refrigerator.
    Set at room temperature for 3 days and then place in the refrigerator.
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