I was researching fermented pumpkins that I have seen mentioned by Bee. I got the idea that they probably needed to be whole uncut pumpkins that would freeze and thaw in the winter till the were fermented. I know that any we cut for jack-o-lanterns do start to mold pretty quick. I was wondering if one was cut and I put it in the freezer until we had colder weather here in Tennessee if I could then set out a cut pumpkin to ferment?