Lacto-Fermented Squash And Apples

Step 1

Make the brine: Peel and thinly slice 1 (1-inch) piece ginger and place in a medium saucepan. Add 2 cups water, 1 heaping tablespoon kosher salt, 1 cinnamon stick, 3 whole cloves, 1/2 teaspoon black peppercorns, and 1/8 teaspoon grated nutmeg. Bring to a simmer over low heat, partially cover, and simmer for 15 minutes. Remove from the heat, uncover, and let cool to room temperature, about 1 hour. Meanwhile, prepare the equipment for fermenting.

Step 2

Place 1 quart-sized canning jar, it's lid, and canning rocks (if using) into a large pot and cover with water. Bring to a boil and boil for 5 minutes to sanitize the equipment. Let sit in the hot water until ready to use.

Step 3

Make the ferment: Peel, halve, and scoop the seeds from 1 small butternut squash. Thinly slice crosswise into 1/8-inch thick slices, or use a mandoline for slicing. Peel , halve and slice 1 small yellow onion into 1/4-inch thick slices. Peel and cut 1 medium honeycrisp apple into 1/2-inch pieces.

Step 4

Remove the jar from the hot water. Layer the squash, onion, and apple in the jar, pressing down lighty to reduce space between layers. Pour the cooled brine through a fine-mesh strainer into the jar. Use the rocks to keep the fruit and vegetables weighted down below the liquid line. (Any squash, onion, or apple exposed to the air may mold.) If you don’t have rocks, fill a small ziptop bag with water to act as a weight instead.

Step 5

Seal the jar and let sit at room temperature for 3 days. Move the jar into the refrigerator where and continue to ferment for 2 to 3 weeks. I like to eat my ferments as a condiment, treating my creation like I would a relish: chopping and eating it alongside the main event at dinner or spreading it on a sandwich.