Summer and watermelons were made for each other. Now, let's take it up a notch and ferment the white part of the rind (waste less) with a bit of the red flesh.
Once ready, add the fermented melon to salads, and use the fermented brine for a dressing.
2 Tablespoons sea salt
1 cup filtered water
12 oz.water melon rind, skin removed, white part + a bit of the red flesh
6 - 7 mint leaves
1. Make a brine by bringing the water to boil and dissolve the salt. Allow to cool completely.
2. Mix the cut melon pieces with mint and pack into a quart-size, wide mouth mason jar.
3. Pour the brine over.
Note: The amount of brine will not cover the ingredients. The brine will draw out quite a bit of liquid from the melon, so within 24 hours, there should be enough to cover the top of the ingredients by about one inch. If there isn't sufficient liquid after 24 hours, add in more brine.)
3. Place your Kraut Source lid on according to directions.
4. Place your ferment in a cool spot in your kitchen, away from direct sunlight and allow to ferment for 7 - 8 days.
Cut away the skin, but retain the white part of the rind along with a bit of the red meat.
Allow to ferment at room temperature, away from direct sunlight for 7 - 8 days.
Happy Summer and Fermenting!
Chief Fermentation Officer
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