Pumpkin salt
- Total time
- 1 week
Ingredients
- Pumpkin guts and skin
- Salt
Steps
- Collect the insides of a pumpkin, including the seeds and pulp, along with some skin.
- Coarsely blend the pumpkin in a food processor with enough water to create a thick slurry.
- Weight the mixture and blend in 2% salt by weight.
- Pack the mixture into a mason jar to ferment, as desired.
- Leave at room temperature for about 1 week.
- Add the fermented slurry back to the food processor and weigh again, adding 5% salt by weight, and blend.
- Spread the mixture onto the fruit leather trays of a dehydrator, and run at 135 degrees F until fully dry (likely overnight).
- Blend the chunks of dry pumpkin one last time, until the desired texture is reached.