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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?
Lactofermented Curried Squash and Zucchini Pickles
makes 2 liters – I recommend the anaerobic fermenting systems from The Probiotic Jar.
- 3 organic yellow squash
- 3 organic green zucchini
- 5 cloves organic garlic, sliced, diced, or smashed
- 2-4 tbsp. curry powder
- 2 quarts of 2% brine (19 grams of salt to 4 cups of water)
1. Slice your zucchini and squash to your desired thickness. I recommend leaving them kind of thick because they do break down a bit during fermenting.
2. Add your chopped, crushed, or sliced garlic into your 2-liter anaerobic fermenting jar.
3. Pack the zucchini and squash slices on top of the garlic. Pack them down as tight as you possibly can. They really do shrink a lot, so you’ll be surprised how much you can pack in there. Don’t fill past the shoulder, so that it has room to expand.
4. Place a weight on top of the vegetables. This ensures they stay under the brine during the fermenting process.
5. Pour your brine over the vegetables until they and the weight are covered. You don’t want to fill too full. Make sure there is a good inch or more for expansion room.
6. Insert the airlock into the anaerobic jar’s lid and add 1.5 tbsp. of water. Close the latch on the lid and make sure it is secure.
7. Move your jar to a spot in your house where it will be undisturbed during the fermentation process. Wrap the jar in a towel to keep out any UV light, which damages the good bacteria.
8. Let the veggies go for 2 days and then check them. You should see bubbles on the inside of the jar. This means there is active fermentation happening. They will be done when there are no more bubbles rising to the top (mine took 5 days). You can tap the jar to see if there are any bubbles. When there are no more, you can move to the fridge and let chill completely before eating.
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
Hi Carole! I hope you enjoy it! If you love the flavor idea, then you MUST try this recipe: https://www.deliciousobsessions.com/2012/07/52-weeks-of-bad-a-bacteria-week-28-indian-spiced-lactofermented-cauliflower-a-recipe-review/. It is one of my favorites! 🙂
Have you tried storing these pickles? How long have you been able to keep them without the summer squash turning to mush?
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! 🙂
Can’t wait to try these! Have you thought of adding some oak or grape leaves to eliminate or lessen the mushiness? I’ve read that blackberry leaves work well, also.
Hi Tere! Thanks for stopping by. Yes, you could absolutely do that. I’d love to know how it works. I never have easy access to any of those high-tannin leaves so I don’t typically get to use them in my ferments. If you try it with them would you let me know how it goes? 🙂