Today I started a gallon batch of summer squash fermenting on the kitchen counter. Dig it.
I had four squash, on the larger side. I cut them, trimmed out the seedy bits, cut them into bite sized pieces, tossed them into a gallon gar with some pepper corns, mustard seed, celery seed (none of it measured) and covered them with a 3.6% brine (2 tablespoons sea salt to 1 quart of water). I had lined the bottom of the jar and then covered the top with horseradish leaves to add the tannins that support crispiness and that hold the squash bits submerged under the brine. I weigh it down with a jar filled with water and then cover it with a cotton dish cloth, just to keep un-wantables out. Dig it.
This batch should be ready for cold storage in 3 to 5 days, depending on the weather. And for munching too. Dig it.
These should come out akin to "half-sours," not too salty, ya know? And with the pickling spice flavors. You can make a stronger brine if you like them a bit saltier (3T sea salt to 1 quart water = 5.4% brine). Who knows, I may add some honey to them when I pack them in the smaller jars. We'll see. I'll keep ya posted.