The method of rotting depends on the size of the gourd, we’ll talk about smaller gourds first. To rot a gourd, you must decide what you are going to do with the gourd, a bottle, a bowl or a box, because you must drill a hole or cut the gourd in order to rot the inside of the gourd along with the skin. If you are making a bottle or canteen, drill a hole large enough for the seeds to rinse out of the gourd, the size of the seeds depends on the size of the gourd. Our 3 pound Hyakunari’s require about a 3/8 inch hole, a canteen may require a ½ inch hole, however if you are going to make a larger hole in it later, go ahead and drill the larger hole now, as it will make cleaning the inside much easier. We make trinket boxes out of most, so I simply cut my gourds in half for the process.

Once your gourds are cut, us a coat hanger to puncture the white vegetable matter on the inside to allow the water to penetrate into the gourd, then they must be fully submerged in water for 2 to 3 weeks. The process is called rotting because it does rot, and as you would imagine, it creates a nasty odor, very similar to a septic tank.

Because of this, as well as the risk of mosquito’s in the late summer early fall, we use 5 gallon buckets, and put the lid on tight. Do not place the bucket in direct sunlight, or where it will get very hot, as it could cause the lid to blow off releasing it’s pungent odor, though we’ve not lost a lid yet. During the first rotting of the gourd, do NOT change the water.... The whole purpose is to allow bacteria to culture within the water which will actually eat and decay the skin and the vegetable gel on the inside of the gourd. I always wait 3 weeks, then I am ready for the first rinsing. Please do yourself a favor, and invest in a box of rubber examination gloves, and wear them while cleaning.