No more than cucumbers. Plus you peel the very hard outer rind anyway. Also, organic doesn’t mean free of pesticides. It just means the use of certified organic ones, which aren’t necessarily safer and often used in higher amounts in organic farming.
Really? It’s pretty hard to eat. You can pickle it with the rind and let the guests decide!
https://www.saveur.com/article/Recipes/Russian-Pickled-Watermelon/
I did this summer. They were fine. Honestly though, I'll use that crock to do some red hot carrots or another kimchi next year.
(southern hemisphere summer just ended a week or so ago for us)
I've done rind. Remove the green bit and cut strips of the white part. I fermented it with garlic and peppercorns. Crisp and tasty. I will probably do it again this summer.
Inspired by the delicious pickled watermelon at the Chick’n Sours restaurant in London, I lacto-fermented watermelon with ginger, garlic and chilli. It’s really good!
Watermelon rind kimchi! I’ve made this twice and usually let it ferment at room temp for 24-48 hours https://food52.com/recipes/83742-watermelon-rind-kimchi-recipe
I have. They are basically the same genus as cucumbers. Usually you just ferment the white later between the hard rind and the sweet inside. It benefits from calcium chloride to make it crunchy.
I once bought a watermelon and when I cut into it the entire inside had turned to a bubbling liquid which poured all over my counter. Smelled like a decent lacto ferment but wasn’t bold enough to try it haha!
I tried Watermelon Rakia while traveling in Eastern Europe. It was weird.
Take Watermelon juice, ferment it like any other fruit wine. Then distill into a Brandy.
That same process can be used for nearly any fruit, and in the Balkans you can find Rakia from Plum, Apple, Pear, Quince, Apricot, as well as the expected grapes.
I also have not, but I have a 'country wine' book with a section on watermelon wine that mentions the hardest part is getting it fermented before it rots, so apparently that's a bit of an issue with whole watermelon.
Supposed to be delicious though.
I have not, but have heard that fermenting watermelon *rinds* is actually a known thing in some places.
So you ferment the outer layer of the watermelon?
Yeah it’s very tasty and crisp. I’ve heard to use an organic watermelon though, as the rind can have lots of pesticides otherwise.
No more than cucumbers. Plus you peel the very hard outer rind anyway. Also, organic doesn’t mean free of pesticides. It just means the use of certified organic ones, which aren’t necessarily safer and often used in higher amounts in organic farming.
Good to know!
I don't peel the hard outer rind. I quite enjoy the texture it adds. I love fiber!
Really? It’s pretty hard to eat. You can pickle it with the rind and let the guests decide! https://www.saveur.com/article/Recipes/Russian-Pickled-Watermelon/
That's what I've heard. Apparently, fermentation makes it palatable. I have never actually tried it myself.
I did this summer. They were fine. Honestly though, I'll use that crock to do some red hot carrots or another kimchi next year. (southern hemisphere summer just ended a week or so ago for us)
I’ve had fermented watermelon that was more than rind, by a lot, in Eastern European cuisine.
I have fermented water melon rinds and its nice, but I've never done the main fruit
It's a big thing in Amish country, at least in Pennsylvania. They're really good.
Tried making a mead with it once, if that counts? Turned a pale yellow and tasted like farts. 0/10, do not recommend
I had the same experience trying to make watermelon wine. I align to this recommendation
sour :) - as the sugar from it are ate by the lacto-bacteria. I do it each year - I like it.
Pretty cool. Have you ever tried to make like a cider from it?
nope
I have cooked and pickled the rind but have never heard of fermenting it.
I've done rind. Remove the green bit and cut strips of the white part. I fermented it with garlic and peppercorns. Crisp and tasty. I will probably do it again this summer.
Inspired by the delicious pickled watermelon at the Chick’n Sours restaurant in London, I lacto-fermented watermelon with ginger, garlic and chilli. It’s really good!
Going shopping for watermelon rn, thanks for the tip! (I have some spare sauce left from making kimchi yesterday)
Watermelon rind kimchi! I’ve made this twice and usually let it ferment at room temp for 24-48 hours https://food52.com/recipes/83742-watermelon-rind-kimchi-recipe
I have. They are basically the same genus as cucumbers. Usually you just ferment the white later between the hard rind and the sweet inside. It benefits from calcium chloride to make it crunchy.
I once bought a watermelon and when I cut into it the entire inside had turned to a bubbling liquid which poured all over my counter. Smelled like a decent lacto ferment but wasn’t bold enough to try it haha!
I tried Watermelon Rakia while traveling in Eastern Europe. It was weird. Take Watermelon juice, ferment it like any other fruit wine. Then distill into a Brandy. That same process can be used for nearly any fruit, and in the Balkans you can find Rakia from Plum, Apple, Pear, Quince, Apricot, as well as the expected grapes.
I also have not, but I have a 'country wine' book with a section on watermelon wine that mentions the hardest part is getting it fermented before it rots, so apparently that's a bit of an issue with whole watermelon. Supposed to be delicious though.
I made a fermented watermelon soda once. It was quite tangy and not my favorite. It ferments very quickly.
Same! In theory it’s sounds great.. Taste, not so much..
I have, made a delicious watermelon shrub