I read a recipe for butternut squash kimchi, but I did not have any ginger on hand, and I couldn’t be sure that I would enjoy eating the pieces (I’m a very lazy chewer), so I decided to put the butternut squash through the food processor, but only grate it up coarsely (i.e., this is not my usual applesauce-textured concoction).
I can never leave well enough alone, and, for the most part, I am convinced that garlic and jalapeno improve just about anything in sight. I took a handful of garlic (maybe ten cloves) and a medium-sized jalapeno, and whizzed them in my Magic Bullet to mince them quickly, then, as I packed the squash bits into the quart jar, I layered in gobs of garlic-jalapeno mince.
I mashed down the squash as much as I could, then mixed a cup of water with 1 cap of probiotics and 1 t sea salt. Poured as much of it as I could into the jar, stuck a chopstick down through the packed squash and poured some more brine into the jar, then capped it with one of my new plastic re-usable jar lids.
Today, when I looked, about half the bowl the jar is sitting in is filled with juice. Good. That tells me that the ferment is busy.
This being an experimental batch of squash, I sure hope that it will turn out and that I will like it.