Winter squash is wonderful roasted, fun to eat raw but even better when made probiotic and pickled through fermentation. A quick ferment, this adds complexity to cooked dishes and pickle platters alike.
The vegetables you ferment don't need to be perfectly fresh from the garden or the farm stand! Prevent food waste by pickling the less-than-lovely veg from the bottom of the veggie drawer. I used this old kohlrabi and some mustard seed. Delish!
Super Tonic, Master Tonic, Fire Cider, whatever you call it, it makes the winter cold season something to laugh at. This fermented version adds probiotics into the mix for even greater health happiness!