Fermented Pumpkin
As mentioned in our write-up all about fermentation, fermented foods are wonderful for our pets gut health! Here we are combining the power of fermentation, anti-inflammatory goodness, and fiber to make a powerhouse puree for your pets! Pro-tip: this is a fantastic way to preserve food if you bought to much or if your garden bounty was just too big this year. Get to cleaning your pumpkin, but save the skins, as this is what holds the key to the fermentation: bacteria.
Ingredients
Enough pumpkin spears to fill a pint jar
A sliver of pumpkin rind
Sea Salt
1 Cinnamon Stick
1/2 in. Turmeric Root
1/2 in. Ginger Root
Water as needed
Process
Peel and clean out a small pumpkin, reserving a slice of the rind to lend bacteria to the fermentation process. Add salt, pumpkin rind sliver, ginger, cinnamon, and turmeric to a pint-sized jar.
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, cinnamon, sliced ginger and turmeric until the pumpkin is entirely submerged. Take the weight of the soon to be fermented food and water ((pumpkin and spices + water) - weight of jar). Pour water into a small bowl, add salt, and stir to combine. The calculated salt solution would be (pumpkin and spices + water) x 0.02. Place a lid on the jar so that it is airtight and leave to ferment at room temperature for 1-3 weeks. Check the jars daily, opening the jars to release pent up carbon dioxide each time pressure has built up. Fermentation length is mostly up to personal preference. For our pets we generally let the ferment go for 1-2 weeks.
Once your ferment has reached your desired time, remove from brine. Make sure to reserve the brine for future ferments for a kickstart.
Remove cinnamon, add 1/4 cup fermentation liquid, and puree.
Store in fridge in your ball jar more or less indefinitely. The fermentation process preserves the food and actually continues to ferment as it sits, although the cold temps slow this process.
Have fun with this recipe! Throw in any garden goodies. Maybe make a squash medley puree. Nasturtium leaves and flowers make for a lovely pop of color. Combine with our Pupkin Spice Latte or Autumnal Bone Broth for a fermented kick! Of course don’t cook the purée.
