Fermented Watermelon Rind with Mint

9 Comments

Fermented Watermelon Rind with Mint

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.

Ingredients:

  • 2 teaspoons sea salt
  • 1 cup filtered water
  • 12 oz. watermelon rind, skin removed, white part + a bit of the red flesh
  • 6 - 7 mint leaves

Directions:

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.


Happy Summer and Fermenting!

Chief Fermentation Officer

 

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9 Responses

Vashti
Vashti

April 06, 2018

I have successfully used an ice cream scoop to carve the rind from the outer skin of a watermelon.

Kraut Source
Kraut Source

September 12, 2017

@Rosemary Fletcher: Thank you for contacting us. We responded to your email to us on the same matter on 9/6. We have revised the salt measurement to 2 teaspoons instead of 2 Tablespoons. Sorry for the trouble this mistake has caused. Thanks again.

Rosemary Fletcher
Rosemary Fletcher

September 04, 2017

I just finished with the eight days of fermentation of this recipe and was so looking forward to doing something exciting with it!
I tried several small mouthfuls and it was so horribly salty that I’m probably going to just throw it away, which makes me very sad. I followed the directions exactly. It is really an intolerable level of saltiness. Did anyone else feel this way?

Kraut Source
Kraut Source

August 23, 2017

@Suzanne: You just need Kraut Source to do the fermentation. After it’s done you use the regular lid that comes with the mason jar to store. Thanks.

Kraut Source
Kraut Source

August 23, 2017

@Clare: The taste is briny and delicious!

Kraut Source
Kraut Source

August 23, 2017

@Junne Seela: It’ll be easier to remove the skin of the watermelon if you quarter the fruit, and then slice each quarter into triangle pieces. Lay the triangle flat on the cutting board, and trim away the skin at an angle; most likely you’ll need 2-3 cuts per triangle. If you’re skilled with the knife, you can stand the triangle up, hold it at one edge, and trim away the skin following the curve of the base from the other edge. I hope this helps. Thanks.

Suzanne
Suzanne

August 19, 2017

so do you have to have a special lid our can you use a regular lid for the jar?

Clare
Clare

August 18, 2017

I’m surprised at the use of so much of the sweet red part and so little of the white rind in your photos. Could you characterize the overall taste for us?

Junne Seela
Junne Seela

August 18, 2017

Hi. I tried to do fermented watermelon rind but couldn’t get the green outer skin off. For me it was very tough to do even with a sharp knife and time consuming. Any suggestions? Thanks

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