Summer means one thing in our area?squash. Since there are plenty, there?s plenty to experiment with. I?ve really been getting into lacto-fermentation lately and so I thought why not lacto-ferment squash. My husband suggested we try a Squash Salsa, my youngest calls it Squasha?lol! We?re all still getting use to the lacto-fermented taste. I think it?s a bit of a required taste, but each new thing we try, we?re liking more and more. This actually turned out pretty good, a bit salty, which can always be rinsed off before serving. I think my husband is going to really like it though. I?m just kind of so-so about it, but I?m not that crazy about yellow squash, unless it?s cooked into something. So here is the recipe 
4 yellow crookneck squash, chopped
1 onion, chopped
6 jalapenos, chopped
1 cup water
1/2 tbsp. real salt
4 tbsp. whey
Pure water
Chop all the vegetable into small chunks. Stuff down into a wide-mouth quart canning jar, leaving 1 inch head-space. In a bowl, mix together the 1 cup water, salt and whey. Pour over the vegetables in the jar. Add additional pure water if you need more liquid. Leave 1 inch head-space. Use a rubber spatula to release any air bubbles in the jar. Put the lid on and let sit out on the counter for 2 days. Refrigerate and enjoy!
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