adapted from Lauryn Chun via L.A. Mag
1 (about 1 1/4-lb total weight) butternut squash, peeled
4 cups water
2 TBSP kosher salt, plus an additional 1/4 tsp
2 TBSP Korean chili flakes (we've gotten ours at Oriental Super Mart on Sutherland)
1 clove garlic, minced
1 1-inch knob fresh ginger, minced
1 1-inch knob fresh turmeric, minced (if you do this in the fall when the co-op gets fresh turmeric; if not, try 1/2 tsp ground turmeric, or simply omit)
1/2 cup water
1 tsp cane sugar
Using a vegetable peeler, shave long ribbons of the peeled squash until you near the seedy center. Mix the squash ribbons with the 4 cups of water and 2 TBSP salt in a large bowl and let sit for 40 minutes. Drain and dry with a clean kitchen towel.
When the squash has dried a bit, toss it with the chili flakes, minced garlic, ginger, and turmeric.
In a quart jar, mix the 1/2 cup water, 1/4 tsp salt, and sugar, until dissolved. Add the spiced sqush ribbons to the jar, secure the lid, and turn it up and down a few times to coat with the sugar water.
Let sit at room temperature for 3 days; after that, store in the refrigerator.