For an unusually flavorful way to add probiotics to your diet, try this easy fermented pumpkin recipe.
Pumpkins and other winter squash are a wonderful addition to any garden. Not only do they provide ample fruit, but their thick rind makes preserving squash and pumpkin easy. It stores effortlessly for anyone with a root cellar or cool room.
This means fermentation isn’t really necessary for preserving squash and pumpkin – but it sure is fun! Plus those extra probiotics and enzymes imparted to a yummy, fragrant snack food can’t be had in pumpkin pies or warming soups.
Cardamom is one of the spices that gives chai its intoxicating fragrance. Just a tiny pinch of these seeds imparts wonderful flavor to this fermented pumpkin and gives the pumpkin just a hint of those familiar fall flavors, even in this tangy ferment.
Try this small-batch fermented pumpkin or multiply the recipe to put up a bunch of golden fermented snacks. The key to successfully fermented pumpkin is to reserve a bit of the rind which will impart a bit of beneficial bacteria from the soil into the final ferment.
Lacto-Fermented Pumpkin with Cardamom
- Enough sliced pumpkin to fill a pint jar
- A sliver of pumpkin rind
- 2 teaspoons sea salt
- 8 cardamom seeds
- Water as needed
Peel and clean out a small pumpkin, reserving a slice of the rind to lend bacteria to the fermentation process. Add salt, pumpkin rind sliver, and cardamom seeds to a pint-sized jar.
Slice the pumpkin into small sticks just tall enough to fit into the jar, leaving about 1″ of head space. Pack tightly into the jar, much like making cucumber pickles.
Pour water over the pumpkin, salt, and cardamom until the pumpkin is entirely submerged. Place a lid on the jar so that it is airtight and leave to ferment at room temperature for 2-3 weeks. Check the jars daily, opening the jars to release pent up carbon dioxide each time pressure has built up.
After 2-3 weeks taste the pumpkin. If it is sufficiently tangy, you can eat it right away or move it to cold storage.