This recipe can be made with any of the winter squashes; we like the Butterrnut and the Kabocha for their brilliant color, which pairs perfectly with the exotic, spicy flavors. Spaghetti squash is delicious, too, but must be clawed out with a fork from the uncooked fruit, making the process messy, if still worth it in the long run. This recipe comes from Fermented Vegetables, by Kristin and Christopher Shockey. It’s delicious as a condiment to roasted meats and veggies, over rice, with lentils, and paired with anything else that needs a spark of vibrant, tangy, orange amazingness.
This recipe makes about 1 quart. We show it made in the Ball 1 and 1/2 pint jar because we like this size for an individual but you can choose to make the larger jar size.
Select firm, ripe winter squash. Depending on how sturdy your vegetable peeler is, you may wish to peel the squash whole, and then slice it, or else use a paring knife to cut the rind off of the flesh.
Remove the strings and seeds from the inside of the squash, and carve it into manageable pieces. Peel your carrots.
Using a cheese grater or the shredder blade on a food processor shred the squash. You should have about 4 cups.
Transfer to a large bowl, and add the shredded carrots.
Sprinkle in 1 1/2 teaspoons of salt, working it into the squash mixture with your hands. Taste for salt and sprinkle in more as needed, for a salty flavor that is not overwhelming. Add the garlic, raisins, and curry powder, and allow the mixture to sit, covered, for 30-45 minutes.
Toss and massage to get everything mixed; there should be a small amount of brine pooling at the bottom of the bowl by this time.
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