Homemade fermented pumpkin
Fermented pumpkin is an interesting sweet-and-sour addition that differs markedly in flavor from traditional ferments. This vegetable, rich in vitamins and nutrients, has many health benefits, so it’s worth putting up a supply as winter preserves. Pumpkin will not only look beautiful on your pantry shelves, but will also help keep colds at bay.
Notes
Homemade fermented pumpkin — step by step
Preparation:
Pack all the ingredients tightly into the jar. Prepare a brine from salt and water (you can precisely check the brine concentration with a salinometer). Once the brine has cooled slightly, pour it into the jars and close them. For the next 3 days, gently loosen the lids once a day so the gas can escape. After this time, tighten all the lids securely and leave to ferment.
Note!
Pumpkin, just like fermented cucumbers, can be stored all year round. It tastes amazing!
To ensure your homemade preserves remain safe throughout the entire storage period, it’s worth equipping the jars with pressing discs. Pressing discs for jars will help your homemade preserves retain their flavor and nutritional qualities much longer. Their design keeps vegetables or fruit below the level of the brine, effectively protecting them from the negative effects of the air trapped under the lid. Fill the jars so that, once inserted, the pressing disc rests against the lid.
