Lacto-fermented summer squash is a great way to use up all that extra summer squash from the garden as well as getting the health benefits of fermentation!
Cut squash into 1/4 inch slices.
Peel garlic and prepare as desired; smash the whole cloves, or mince it. Layer squash, basil leaves and garlic into a quart-sized, wide-mouth mason jar.
Combine sea salt, whey, and 1 cup of water and pour over ingredients in the mason jar.
Add more water, as needed, until liquid comes to within about 1 inch of top of jar. Cover tightly and store at room temperature for 2-3 days then transfer to refrigerator.