Step 1

Tare a large bowl out on your scale.

Step 2

Dice your butternut squash and weigh it on your scale so you have the total weight in grams.

Step 3

Calculate 2% of your squash's total weight. This is how much kosher salt you need. (EX: You have 850 g of squash = 17 g of kosher salt)

Step 4

Toss the squash in the kosher salt in the bowl and make sure it is well coated.

Step 5

Add squash to a large mason jar, squish as much of it as you can in as long as it is not peaking out of the mouth of jar. If you have to use multiple jars thats okay. Scrape remaining salt from the bowl into the jars.

Step 6

Top jars with water, making sure to leave some headroom. Make sure all squash is below the brine line. Use weights if you have them, sometimes I like to fill a ziploc with water and use that to weigh down my ferments and seal them off from air.

Step 7

Let squash ferment for 3 days at room temperature, or until desired tang and fizziness. Burp jars as needed, I burp mine every morning. Fermentation speed will depend on climate and atmosphere.

Step 8

If making squash-ginger puree, add squash and 1/4 cup brine into food processor with ginger paste, puree until smooth.