First some tips on cutting kombucha:

Kabocha is dense and can be difficult to cut. Here are some different techniques to help you. Pick the one that feels the most comfortable and least likely to cause injury! Do not try and cut all the way through in one attempt. Instead pierce the kabocha and cut through the squash and then cut down though the other side. 

I usually put a damp kitchen towel right under the squash and on top of the cutting board to keep it from rocking around as I cut it. You can also put your cutting board on the floor which will give you better control since you can use more body strength. I’ve also used a rubber mallet to help me cut through the flesh when it’s particularly hard. But the technique I use most frequently is to push my knife in just enough so that it’s stuck in the kobocha and then bang the whole thing down on the cutting board. It’s brutal, but incredibly efficient. You have to be very comfortable with a knife though. Proceed with caution.

Cook the kabocha with a microwave:

Cut the kabocha squash in half and weigh it. Most medium size kabocha are around 3 pounds. So you will need approximately ¾ of a whole one. Scoop out the seeds.

Cut the kabocha into thick wedges or into large cubes. The smaller the pieces, the faster it cooks. Place on a microwave safe plate. Add ¼ cup of water to the dish to create steam. Cover the dish with a microwave-safe plastic wrap or lid. 

Microwave on 80% power for about 12-15 minutes, checking for tenderness with a fork; continue cooking in one- to two-minute increments at 50% power if needed. I prefer to microwave on lower power for longer because I feel it yields the best results. Once the squash is tender, carefully remove the dish from the microwave and allow it to cool. When the kabocha is cool enough for you to handle, remove the skin with a knife or scoop it with a spoon.

Cook the kabocha with a steamer:

Cut the kabocha squash in half and weigh it. Most medium size kabocha are around 3 pounds. So you will need approximately ¾ of a whole one. Scoop out the seeds.

Cut the kabocha into thick wedges or into large cubes. The smaller the pieces, the faster it cooks.

Put 3 cups of water into a steamer pot with an insert, or into the bottom of a deep wide pan that will accommodate a steamer basket and a lid. Place the kabocha pieces in the steamer basket and cover with a lid. The water should not touch the kabocha. Turn the heat to high and steam for 15 minutes.

After 15 minutes, check if the kabocha is ready by inserting a skewer or the tip of a butter knife into a thick piece. If it goes through smoothly, then they’re done. Otherwise, keep steaming and check back in 1-2 minute increments. Remove the steamer basket from the pan. When the kabocha is cool enough for you to handle, remove the skin with a knife or scoop with a spoon.

Prepare the vegetables While the squash is cooking, trim your cucumber and slice it thin. Place it in a colander in the sink. Sprinkle the cucumber with a couple dashes of salt and then mix the cucumbers to evenly distribute the salt. Let the cucumbers sit for 5 minutes and then scoop them up in your hands and gently squeeze the excess liquid from the cucumbers.

Once you’ve sliced the onions, soak them in ice water for a couple minutes. This helps tame some of the bite and sharpness in the onion.

Prepare the salad Using a potato masher, gently smash the kabocha several times, keeping the pieces chunky. Add the cucumber, red onion, mayonnaise, sour cream, salt and pepper to the salad and gently mix to combine.

Chill the salad Wrap the salad and chill for at least an hour to let the flavors combine. Once the salad is chilled, taste a little and add a little salt or pepper if needed. 

Transfer the salad to a platter and serve.