52 Weeks of Bad A** Bacteria – Week 30 – Lactofermented Curried Squash and Zucchini

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Delicious Obsessions: Lactofermented Curried Squash and Zucchini Follow Me on Pinterest

This is a super simple ferment. Plus, summer squash and zucchini are available in abundance right now, so I’ve been enjoying them in a bunch of different ways. This recipe is one of my favorites. Make sure you use organic squash and zucchini to avoid potential GMOs.

I can’t take credit for the Indian spiced ferments. I owe that idea all to Melanie at Pickle Me Too. I had never considered adding curry powder or other Indian spices to my ferments until I made her Lactofermented Indian Spiced Cauliflower a few weeks back. That was probably my most favorite ferment to date!

You can use whatever curry powder you have, or whatever combination of Indian spices that you like. I love my homemade curry powder blend, so that is what I used in this recipe. Did I mention it’s simple?

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.



  1. Hi Jessica,
    What a great idea to add curry to a batch of lacto-fermented veggies ! One is so used to seasoning zucchini with thyme or basil, this is a refreshing change. I’m on Gaps, and I’m sure this recipe will help me enjoy the curry taste without missing the rice


    Carole from France
    Posted 08/21/14

  2. Hi Jessica,
    Have you tried storing these pickles? How long have you been able to keep them without the summer squash turning to mush?


    Posted 07/21/16

    • Hi Jackie! Thanks for stopping by! They do get mushy a lot faster than other ferments so it’s one that I try to eat up more quickly. The longest I’ve stored them is about a month and by then they were pretty soft. Still tasty though I’m sure the texture is a bit off putting for some! 🙂


      Jessica Espinoza
      Posted 08/01/16

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