Fermented Watermelon
A tangy and refreshing twist on a summer classic, this fermented watermelon recipe is perfect for those who love experimenting with new flavors. It’s simple to prepare and adds a probiotic boost to your diet.
Equipment
- 1 Glass jar (2-liter capacity) Clean, not sterilized
- 1 Lid or fermentation lid To seal the jar
- 1 Weight or small plate To keep the watermelon submerged
- 1 Mixing bowl For preparing the brine
- 1 Measuring spoon For measuring salt
- 1 Cutting Board
- 1 Sharp knife
Ingredients
- 450 grams watermelon Cut into bite-sized pieces
- 2 pieces Hot pepper Optional, adjust for desired spiciness
- 2 tsp mustard seeds Optional
- 3 pieces fresh dill sprigs or 1 teaspoon dried dill (optional).
- 2 pieces Cherry leaves Optional, for preserving crunchiness
- 1 liter Filtered water Non-chlorinated
- 1 tbsp Pickling salt Sea salt, Himalyan or Celtic Salt preferred
- 2 pieces Lemon or lime slices Optional, for added flavor
Instructions
Preparation
- Prepare the Watermelon: Cut the watermelon into bite-sized chunks. If fermenting rind pickles, peel the rind and cut it into strips.
- Prepare the Jar: In a clean jar, layer hot pepper, lemon or lime slices, mustard seeds, dill springs and cherry leaves (if using).
Brine Preparation
- Mix the Brine: In a mixing bowl, dissolve 1 tablespoon of pickling salt in 1 liter of filtered water. Stir until completely dissolved.
Assembling
- Add Watermelon to Jar: Fill the jar with watermelon chunks, leaving about 1 inch of headspace at the top.
- Pour in the Brine: Pour the brine over the watermelon, ensuring all pieces are submerged.
- Weight it Down: Use a weight or small plate to keep the watermelon fully submerged in the brine.
- Seal the Jar: Cover the jar with a lid or a fermentation-specific lid to allow gas to escape.
Fermenting
- Leave at Room Temperature: Place the jar on the kitchen counter and let it ferment for 3 days. Check daily to ensure the watermelon remains submerged. Taste on the 3rd day and decide if more fermentation time is needed for your preferred flavor.
Storage
- Refrigerate: Once the desired tanginess is achieved, transfer the jar to the refrigerator. Consume within 1-2 weeks for optimal freshness.
Notes
- Choose ripe but firm watermelon: Overripe watermelon may ferment too quickly or become mushy.
- Optional cherry leaves: These act as a natural tannin, helping to preserve crispness in both the watermelon flesh and rind pickles.
- Experiment with flavors: Add spices like mustard seeds or herbs like dill for a unique twist.
- Check the brine level daily: Add more brine if necessary to keep the watermelon submerged.
- Room temperature matters: Ferment in a cool, dark spot to avoid overly rapid fermentation.
- Avoid metal equipment: Always use glass or food-safe plastic for fermentation to prevent reactions with the acidic brine.
- Fermentation time varies: Depending on room temperature, the watermelon may ferment faster or slower—taste and adjust as needed.
- Using the Rind: Don't throw away the watermelon rind; it can be fermented separately to make crunchy pickles, reducing food waste and adding variety to your fermented foods