You can use any type of squash or pumpkin for this fermented curried squash recipe!



1/2 of a squash or a whole small squash, peeled, de-seeded and grated

1 handful of raisins

1-2 tsp. curry powder

3 tsp. of Himalayan or Sea-salt

Juice of half a lemon

1/2 tsp. ground ginger (optional)

1-2 cloves (optional)


  1.  Add all ingredients to a large bowl and mix well
  2.  Squeeze squash to release the water
  3.  All the ingredients, including water from the squash to a large mason jar
  4.  Pack down tightly and add a little fresh water to fill up any air gaps
  5.  Weigh everything down under the water level (making sure there is at least 2 cm air gap at the top of the jar)
  6.  Leave on your kitchen side (not in direct sunlight) for a min of 5 days (I prefer twice this time for a stronger kimchi)
  7.  Make sure to burp (open the jars) each day to release any gases that will build up)
  8.  Place in a fridge and start consuming when ready


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