Name: Claire's Cultured Squash
Yield: .5 Gallon
Ingredients: 1/4 tsp Cutting Edge Cultures (or 1/2 cup kefir whey); 1 cup Water ( to mix the starter culture ); 2 lbs yellow squash (cut in thin round circle's); 1 small onion (chopped into thin slices); 2 cups honey (yes, two cups!); 1 tsp celery seed; 1 tsp turmeric; 2 tsp mustard seeds; 3 tbsp Celtic Sea Salt; 2 cups filtered water (you will add more later); 1 Half Gallon Jar with Airlock (optional)

Claire's Cultured Squash

Make some Donna's Dill pickles too, and you will have sweet and sour summer veggies.~Donna

Recipe Category Cultured Vegetables
Course Appetizer, Side Dish, Snacks

Materials

1Half Gallon Jar with Airlockoptional

Ingredients

1/4tsp Cutting Edge Culturesor 1/2 cup kefir whey
1cup Water to mix the starter culture
2lbs yellow squashcut in thin round circle's
1small onionschopped into thin slices
2cups Honeyyes, two cups!
1tsp celery seed
1tsp turmeric
2tsp mustard seeds
3tbsp Celtic Sea Salt
2cups filtered wateryou will add more later

Servings: Gallon

Units:

Instructions

If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
Place squash and onions in 2 quart jars.
Place other ingredients, honey and seasoning and salt in a bowl with a spout for easy pouring.
Pour mixture into jars making sure that each jar gets equal amounts of ingredients. (some of the seed fall to the bottom)
Add the Cutting Edge Culture or kefir whey and cover with water, leaving and inch or two at the top.
Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days. After 3 days, place the in the refrigerator.
Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.

Recipe Notes

Storage note: This can be kept in a covered airtight jar in the refrigerator for up to nine months.

CulturedFoodLife.com

7 Responses to "Claire’s Cultured Squash"

amy says:

February 8, 2015 at 9:13 am

Is it ok to use any source of sweeter, as in Sucanat instead of honey?
thanks

Reply
- Donna Schwenk says:
  
  February 8, 2015 at 12:29 pm
  
  I haven’t tried this but I think it would work as well.
  
  Reply
Greg says:

January 20, 2015 at 3:05 pm

I am a diabetic. Does this have a lot of carbs due to the sugar content of the honey? Thanks!!

Reply
- Donna Schwenk says:
  
  January 21, 2015 at 11:19 pm
  
  A lot of it is removed but not all of it so yes it does have some but gets less the longer it ferments.
  
  Reply
susan says:

November 4, 2014 at 11:58 am

hi donna- made the cultured squash a while back after a trip to the farmer’s market. don’t know why, but i was somewhat hesitant to try them after making them. i waited awhile… today i ate some on a whim with my lunch; and MAN, I WAS BLOWN AWAY! THEY ARE SO GREAT.. I will
NEVER BE AFRAID TO TRY ANYTHING IN YOUR RECIPE FILES AGAIN!
thanks a million-\ susan waters virginia

Reply
Marilyn Burnette says:

November 1, 2014 at 9:09 pm

Will the honey feed candida? Also I can’t find the free Ebook I was supposed to get originally. Not sure what happened to it????????

Reply
- Donna Schwenk says:
  
  November 2, 2014 at 10:03 am
  
  Yes, honey can feed candida so its best to avoid it. send me an email about the ebook links. support@culturedfoodlife.com
  
  Reply