Courgette (zucchini) is incredibly rewarding to grow and can be delicious when lacto-fermented. Use medium-sized fruits and remove the developing seed cavity in the middle, otherwise, the fermentation can become mushy. Lacto-fermented squash is best consumed within a few months and generally doesn’t keep as well as sauerkraut or kimchi made from cabbage. I prefer the Zuboda variety as the skin stays tender, but most varieties will work.

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