August brings sweet fruits, and one of the most luscious and thirst quenching is, of course, watermelon. But for those of us who are trying to embrace the zero-waste lifestyle, the watermelon rind can pose a bit of a headache. What the heck do you do with all that rind?
Well, fret not. Because fermentation is the answer!
- 2 cups (480 ml) filtered water
- 1 Tablespoon (15 ml) Omnivore Salt*
- 8 oz (226 g) watermelon rind slices, green skin trimmed away with about 1/8 in (0.31 cm) to 1/4 in (0.62 cm) of the meat attached (see image above)
- 6 oz (170 g) watermelon radish, peeled and sliced**
- 1 bay leaf
1. Bring the filtered water to boil and dissolve the salt. Allow to cool completely.
2. Place the rest of the ingredients in a quart-size, wide-mouth mason jar.
3. Top with the brine. Make sure that it does not exceed above the shoulder of the jar.
4. Place Kraut Source onto the jar. Allow to ferment for 7 - 10 days in a cool spot, away from direct sunlight.
5. When the ferment has achieved a taste to your liking, remove Kraut Source and replace with the standard mason jar lid and ring. Transfer to the refrigerator.
*If you do not have Omnivore Salt, substitute with sea salt + 1/8 tsp (0.625 ml) freshly ground pepper + 1/8 tsp (0.625) chili flakes
**If you cannot find watermelon radishes, other types of radishes are OK too