Lacto-Fermented Pumpkin with Cardamom

These pumpkin spears are an unusual twist on fermentation, resulting in a firm pickle with a rootsy flavor. It's an easy way to preserve pumpkin.

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: pint

Author: Shannon Stonger

Peel and clean out a small pumpkin, reserving a slice of the rind to lend bacteria to the fermentation process.
Enough sliced pumpkin to fill a pint jar
Add salt, pumpkin rind sliver, and cardamom seeds to a pint-sized jar.
A sliver of pumpkin rind, 2 teaspoons sea salt, 8 cardamom seeds
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.
Water as needed
After 2-3 weeks taste the pumpkin. If it is sufficiently tangy, you can eat it right away or move it to cold storage.

Check the pumpkin spears often to make sure that they remain submerged under the liquid.