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Orange squash saline fills a clear round deli container, seen from above.

Squash Saline

Waymond Wesley II
Raw kabocha trimmings, salt, water and sugar pressed into a seasoning liquid.
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Ingredients
  

  • 738 g raw kabocha trimmings including peel and seeds
  • 75 g salt
  • 300 g water
  • 30 g sugar

Instructions
 

  • Collect 738 g raw kabocha trimmings, including peel and seeds. Combine in a vacuum bag with 75 g salt, 300 g water and 30 g sugar.
  • Vacuum-seal and refrigerate. I held mine for four days.
  • Strain through a 120-micron filter bag and squeeze the solids to recover the liquid. Taste for salt and squash flavor.

Notes

For a 100 g batch of squash crudo sauce, add 8 g squash saline between rounds of acid and syrup, tasting as you go. Finish with 1 g of 20% saline, made from 20 g salt and 80 g water.