Try this unique fermented watermelon recipe with step by step instructions showing how to ferment watermelon easily at home whether you opt for using triangles, chunks or even whole watermelon. By submerging the fruit in brine, you'll unlock tangy flavors and enhanced nutritional benefits. A delightful twist to traditional watermelon, blending natural bacteria and preservation techniques for a refreshing, probiotic-rich treat.
Mix water and salt to create a brine solution. Stir until the salt dissolves completely. I’m using high quality sea salt, no table salt here.
The salt-to-water ratio in a brine affects taste and fermentation speed. A 2-3% brine, made from 2-3 grams of salt per 100 milliliters of water, is commonly used for fermenting food and offers a balance of flavor and preservation (you can drink it). A higher percentage, like 5%, yields a saltier brine that can slow down fermentation and enhance preservation but might be too salty for some tastes.
I’ll be using a 4-5% brine solution. 45grams of salt per 1000ml.
Packing
Place watermelon pieces and optional spices (alternating them in layers) into a clean fermentation jar. You can use a wide mouth 1 gallon jar, a 2 gallon jar, a 5 gallon jar or a glass container with lid as I did, so it could fit on the shelf in the fridge.
Add the Brine
Pour the brine over the watermelon, ensuring the pieces are submerged.
Ferment
Let the jar sit at room temperature for 3-5 days. Check daily to ensure watermelon stays submerged and release gases if using a sealed jar.
Taste Test
After 3 days, taste the watermelon and move to the fridge to slow the fermentation process.
Cover with a wrap to prevent dirt from falling in. Test and taste in 1-2 weeks again.
It's best consumed within 1-3 months for optimal flavor and texture.
Notes
Special tips for fermenting whole watermelons:
Surface Cleanliness: Ensure the entire surface of the watermelon is well-cleaned, as it'll be in direct contact with the brine. This will help prevent any unwanted microbes from impacting the fermentation.
Brine Strength: A slightly stronger brine might be beneficial when fermenting a whole watermelon, as the thick rind can make it more resistant to the fermentation process.
Piercing: Consider making small, sterile piercings or slits in the rind to allow the brine to penetrate more effectively.
Submersion: Ensure the entire watermelon is fully submerged in the brine. Using clean, heavy objects or fermentation weights can help keep it submerged.
Monitor: Whole watermelons have a higher risk of developing mold or off-flavors. If you notice any suspicious growths or off smells, it might be best to discard.
Time: Fermenting a whole watermelon will typically take longer than chunks or slices due to its size and intact rind. Be patient, and allow for a longer fermentation period.