Watermelon Rind & Corn Ferment


Watermelon Rind & Corn Ferment

Make this while it's still summer!

This unique and really tasty ferment combines two favorite crops of summer: watermelon and corn. It also contributes to my continuing efforts to adopt a no-waste life-style by utilizing watermelon rinds. Bonus: there are also several health benefits from eating the rind too! (See the end of post)


  • 2 cups (480 ml) filtered water 
  • 1-1/2 Tablespoons (22.5 ml) sea salt
  • 10 oz. (283 g) watermelon rind, green skin peeled off (see note below)
  • 10 oz. (283 g) organic fresh corn*
  • 10 - 12 fresh mint leaves, shredded

*Conventional corn is most likely genetically modified (GMO) and should be avoided.

Note: Your ferment will look prettier and taste better if a little of the red flesh is left on the rind.


1. Bring water to boil and dissolve salt into water. Allow to cool completely.
2. Peel off the tough green skin from the watermelon rind with a peeler, then cut into small cubes.
(You can leave the green skin on if you really don't want to waste anything, but I find that the skin is a little too fibrous for my palate.)
3. Shave off kernels from the corn cobb.
4. Combine watermelon rind cubes and corn kernels in a bowl and mix well with the mint.
5. Pack ingredients into a quart-size, wide-mouth mason jar. Use a pounder to lightly tamper down the mixture so it reaches the shoulder of the jar.
6. Top with the prepared brine until it reaches about one inch above the ingredients.
7. Place your Kraut Source unit on according to directions.
8. Place your ferment on your kitchen counter, away from direct sunlight, and allow to ferment at room temperature for 6 - 7 days. Make sure to check that there is water in the moat, and top off if necessary.
9. When ready, replace Kraut Source with the mason jar lid and ring. Transfer to the refrigerator.

Serving suggestion:

Arugula Salad with Watermelon Rind & Corn Ferment, Blue Cheese and Walnuts

Health benefits of watermelon rind:

  • Vitamin C, potassium, and magnesium
  • May improve libido because it contains the amino acid L-citrulline,
    which converts to L-arginine, which increases blood flow
  • Contains lycopene which is protective against prostate cancer

Happy Summer and Fermenting!


3 Responses

Kraut Source
Kraut Source

August 26, 2020

@Brian J: The ferment will store in the refrigerated jar for 3 months. We encourage you to eat your ferment daily so you don’t forget about it!

Janice H Collett
Janice H Collett

August 26, 2020

I’d love to make this, but there’s no organic fresh corn in any market near here. I may try the recipe with organic canned corn, though……..

Brian J
Brian J

August 26, 2020

How long will this store in the jar after fermentation

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