Why Has No One Made REAL Squash Kimchi Until Now?

Learn how to make squash kimchi from scratch with this easy fermented squash recipe. This homestead kimchi uses real lacto-fermentation — no vinegar shortcuts — for a probiotic-rich, tangy Korean-inspired side dish. In this video, I take squash grown right here on our homestead and turn it into a naturally fermented kimchi from scratch. This isn't a quick pickle — it's true lacto-fermentation, the same traditional process used for classic napa cabbage kimchi, adapted for one of the most underrated vegetables in the garden. I couldn't find anyone else making a properly fermented squash kimchi, so I set out to develop the recipe myself. The result is crunchy, tangy, garlicky, and loaded with gut-friendly probiotics — a perfect way to preserve a summer squash harvest. What you'll learn: ✅ How to prep and salt squash for fermentation ✅ The kimchi paste — gochugaru, garlic, ginger, and more ✅ How to pack your jar and burp it during fermentation ✅ How long to ferment and how to know when it's ready ✅ How to store it so it lasts for months Recipe ingredients: Items You Will Need: Fermenting Gallon Jar: https://amzn.to/4dXUmth Quart Mason Jars: https://amzn.to/3PEufQ6 Fermented Wide Mouth Lids: https://amzn.to/4dKgwAu Fermenting weights: https://amzn.to/43IZo8a Ninja Blender System: https://amzn.to/3PAmxGH Korean Chili Powder: https://amzn.to/4x1XjS7 ⏱ Timestamps: 00:00 Why squash kimchi? 00:40 Harvesting squash from the homestead 01:30 Salting the squash 03:00 Making the kimchi paste 05:00 Packing the jar 06:15 The fermentation process 08:00 Taste test & results If you love homestead cooking, fermentation, and from-scratch recipes, subscribe for new videos every week. Drop a comment — what garden vegetable should I ferment next? 📩 Business inquiries: [email protected] #squashkimchi #fermentation #homestead #farmtotable