Summer Cultured Squash

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This is my mom's recipe that she used to make when I was younger. It wasn't fermented so I changed it so it would be fermented and filled with probiotics. I love summer squash and this is slightly sweet and sour and I love it on burgers. Make some Donna's Dill pickles too, and you will have a bunch of veggies perfect for summer.
Course: Appetizer, Side Dish, Snacks

Ingredients

  • 1/4 teaspoon Veggie Starter Culture – or 1/2 cup kefir whey
  • 1 cup Water spring or filtered with minerals – to mix with starter culture
  • 2 pounds yellow squash – cut in thin rounds
  • 1 small onion – chopped into thin slices
  • 2 cups honey – yes, two cups!
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric
  • 2 teaspoons mustard seeds
  • 3 tablespoons Celtic Sea Salt
  • 2 cups filtered or spring water with minerals – you will add more later

Materials

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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 onion slices in 2 quart jars.
  • Place other ingredients (honey, seasonings, 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 seeds will fall to the bottom.)
  • Add the Cutting Edge Cultures Starter Culture or kefir whey and cover with water, leaving an 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 container 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.

Notes

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