Fermented Watermelon (Lacto-Fermented Watermelon Recipe)
Learn how to make fermented watermelon at home using a simple salt brine. This lacto-fermented watermelon recipe works with wedges, chunks, or rind and creates a tangy, salty-sweet summer ferment with a soft juicy center and pleasantly crisp rind. Unlike pickled watermelon, this version uses natural fermentation instead of vinegar.
Servings 12 (~4-6 lb watermelon pieces)
Calories 30kcal
Ingredients
- 1 medium watermelon cut into wedges
Brine (per 1 liter / 4.2 cups water)
- 1000 ml filtered water
- 45 g salt ~ 2.5 tablespoons
Optional Seasonings
- 1.5 tsp black peppercorns
- 8 cloves garlic
- 1.5 tsp whole coriander seeds
- 2 tsp dill seeds or fresh dill with stem
- 1 tsp whole mustard seeds
- 1.5 tsp cardamom or 3-4 whole pods
Instructions
Prepare the watermelon
- Wash the outside of the watermelon thoroughly. Cut into wedges or triangles.
I prefer fermenting slices or wedges with the rind attached because the rind stays crisp while the pink flesh softens and becomes tangy.
Prepare the Brine
- In a large bowl or pitcher, dissolve the salt completely in filtered water.
- The exact amount of brine depends on container size and how tightly the watermelon is packed. Prepare 1 liter first, then make more if needed.
I prefer using a 4–5% brine for watermelon because its high sugar and water content can cause it to soften quickly. A slightly stronger brine helps preserve texture and slows spoilage.Prepare enough brine to fully cover all the watermelon in your fermentation container.
Pack the container
- Place watermelon pieces and optional spices (alternating them in layers) into a clean fermentation container. 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.Pack snugly but do not crush the fruit.
Add the Brine
- Pour the brine over the watermelon until fully submerged.
- Use fermentation weights, a plate, or a water-filled jar to keep everything below the liquid.
- Keeping the watermelon submerged is one of the most important steps for preventing spoilage.
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 after day 3. The watermelon is ready when it tastes pleasantly tangy, salty, and lightly sour.
Refrigerate
- Transfer to the refrigerator once fermentation reaches your preferred taste. Cold storage slows fermentation and helps preserve texture.
Notes
Store fermented watermelon in the refrigerator once it tastes tangy enough.
For best flavor and texture, eat the pink flesh within 2-3 weeks.
The rind usually lasts longer and can keep for several weeks if fully submerged and refrigerated.
Always keep the watermelon under brine and use clean utensils when serving.
Nutrition
Serving: 100g | Calories: 30kcal
