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

Carefully cut the skins off your acorn squash and discard skins.

Scoop out the seeds.

Chop off the skin. Cut in large cubes then shred in food processor or by hand.

Add squash to a bowl with salt and pepper and stir.

Layer your squash in a quart jar adding sprigs of fresh rosemary as you go.

Add the Cutting Edge Cultures or kefir whey and cover with water, leaving two inches at the top

Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2- 3 days then place in the refrigerator (warmer temperatures will take less time).

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.

Place in the refrigerator for storage. (This will last several months.)