Spiced Watermelon Rind
Don’t toss that rind! Ferment it into a tangy crisp treat full of bioflavonoids, vitamins C and B6 and citrulline (an amino acid that helps dilate blood vessels to improve circulation). So it’s tasty and good for you and of course, fermenting it makes the nutrients more bioavailable. 2 Liter Probiotic Jar.
- 1 watermelon try to get one with a thick rind - usually the long oval type with seeds
- 2% brine 19 grams per quart water - Himalayan salt dissolved into filtered water
- 2-3 cloves garlic minced
- 1 tsp fresh ginger root peeled and grated
- 1 tsp peppercorns
- 1 tsp cayenne optional- but more spicey!
Wash outside of watermelon and dry. Cut and reserve rinds. (Save the fruit for Watermelon Salsa)
Carefully cut dark green outer rind off and keep the white pieces. It will ferment more evenly is you cut them into pieces about the same size.
Mix rind with garlic and ginger.
Add peppercorns, rind mixture to the Probiotic Jar. Fill to the shoulder.
Pour brine over watermelon to cover. Use the Brine Bowl if needed to weigh down floaters.
Close and add airlock with water.
Ferment at room temperature (if below 74°F) for 2 or 3 days in with the airlock. Move to fridge. Ferment away from direct light. If above 74°F, than ferment in room temperature for 8 to 10 hours and finish in the fridge for 24 hours.
These taste great without any spice at all too – just omit the spices and just add the salt brine.