*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.
Arugula Salad with Watermelon Rind & Corn Ferment, Blue Cheese and Walnuts
Health benefits of watermelon rind:
Happy Summer and Fermenting!
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