Inspired by:
- https://culturesforhealth.com/blogs/recipes/fermentation-recipe-lacto-fermented-watermelon-rind-pickles
- https://zerowastechef.com/2014/07/16/fermented-watermelon-rind-pickles/
Recipe:
- Make a 3.5% salt brine (slightly higher than the usual 3% I use for most vegetables, since the remaining red bits on the rinds contain a bit more sugar).
- Peel water melon and remove most of the red part.
- Cut the white flesh into small 1x1 cm squares and tightly pack into a jar.
- Completely submerge the fruit pieces with a weight and cover the top with some cloth.
- Ferment for 1-2 weeks at room temperature, check regularly for fungal growth and taste.
Made: 2023-07-16
2023-07-20: Tasted after 4 days. Not very sour yet, and the brine is barely cloudy. Leave for longer. The rinds are quite tough on the outside and very tasteless on the inner part. Maybe I should’ve peeled more of the hard outside away?