- 2.5 lbs. pumpkin, butternut, or other winter squash, skin cut off, strings and seeds scraped out, and chopped into half-inch cubes or julienned.
- 0.5 lb. rutabaga, peeled and julienned.
- 1 medium onion, coarsely chopped.
- 0.75 lb. cabbage, shredded in a food processor or julienned.
- 1 tablespoon fine sea salt, or other salt with no added iodine.
- 10 allspice berries.
- 1 teaspoon yellow mustard seed.
- 1 teaspoon whole coriander.
- 3 bay leaves.
- 3 cloves garlic, mashed.
1. Mix the pieces of squash, rutabaga, onion, and cabbage together with the salt, and kneed for a few minutes. The salt will draw out liquid from the vegetables to form the brine. Let this mixture sit for 10-15 minutes while the salt draws liquid out. If, after this “sweating” period the mixture doesn’t look sufficiently moist, continue to knead for another 2-5 minutes.
2. Add the rest of the spices and knead until mixed.
3. Put the mixture into your half-gallon jar by the handful, applying pressure after every few handfuls so that the vegetables are packed tightly in the jar and brine is rising above them. If there is not at least a half-inch of brine, you can add a brine mixture of 1 tablespoon salt to one cup water.
4. Leave at least 1.5-2 inches of head space at the top of the jar because as the vegetables ferment, carbon dioxide will be pushed up from the brine and may cause the mixture to expand.