Fermented Fall Squash

A few years ago, I was working part-time in a fine dining restaurant in Spain that offered a number of unique seasonal fermented products as part of its tasting menu. One of the more creative and inspiring dishes was a simple squash fermentation, where the liquid was pureed, strained, and served chilled as a tangy palate-cleansing course. In the recipe below, squash is lacto-fermented for roughly ten days before being placed into the refrigerator and enjoyed at your leisure.

• Time: 250 min
• Servings: 12

Source: Bloom Cooking

Import to my cookbook