Fermented watermelon is an unexpected treat! Serve it well after a fresh watermelon would have gone bad. This recipe along with my pickled watermelon rind recipe are essential for the end of summer. This is such an easy way to keep and enjoy watermelon a little longer while getting the most out of every part of it. (Who doesn't love learning new zero-waste methods for the kitchen?!)
Whether you grow your own, support your local farmer, or buy it at the store. Watermelons are, mostly, gigantic. We used to only buy them when we were sure to have company over. After figuring out a fermented watermelon recipe, we started buying them even when it's just for us! Enjoy half of it fresh, and ferment the other half. This is also the perfect time to preserve lemons for future use!
When I make fermented watermelon, I cut the rinds off. I use them to make pickled watermelon rinds to end up with less food waste! I also pickle watermelon with the rind on for another flavor option. Making the most of fresh produce and extending it's shelf life with various fermenting, pickling, and canning methods allows me to bring it on into the colder months. Having different flavors to choose from makes it so nobody grows tired of eating it before it goes bad!
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Can watermelon be fermented?
Yes! Cut watermelon to fit in a jar, add some flavor with other ingredients, and cover in a brine to easily ferment watermelon.
What you need to add to your grocery list
- Watermelon
- Lemon
- Jalapeño(s)
- Water
- Pickling salt
After a 3-4 day fermentation on the countertop, transfer to the fridge and enjoy for up to 3 months!
Flavoring your ferment
When looking at what ingredients to use, keep your flavor preferences in mind! I use lemon and jalapeños in mine because I love the little bit of a kick from the peppers, but there are other options to consider.
- Lemon.
- Jalapeño.
- Lime.
- Peppercorns.
- Garlic.
How to cut a watermelon
When preparing to ferment watermelon, I like to cut my watermelon a certain way. I want the rind to stay intact to cut at varying lengths for pickling while still getting the small pieces to ferment.
- Lay your watermelon on its side. Cut it into circular pieces.
2. Take one circle and carefully cut around the inside to preserve the rind.
3. Remove the round rind from the fruit. Chop into small pieces to fit inside of your glass jar!
Why you'll love this recipe!
- Allows you to enjoy watermelon even after the season passes.
- Gives a different flavor to an old favorite.
- Fermented foods are full of incredible probiotics that promote good gut health!
- Bite sized pieces of watermelon are a great snack or side.
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What you need
- Watermelon
- ½ lemon
- 1-2 jalapeños
- 2 cups water
- 1 tablespoon pickling salt
Fermented Watermelon Recipe
- Cut your lemon and jalapeños. Place them in the bottom of a clean jar.
2. Cut your watermelon into small pieces. Remove the rind.
3. Place your cut watermelon pieces in the jar on top of the other ingredients.
4. Bring your water to a boil on the stovetop. Add your salt and stir until it is dissolved.
5. Pour the brine over the watermelon, lemon, and jalapeños.
6. Place your lid on the jar. Gently shake the jar to ensure the brine covers all ingredients and there are no air bubbles.
7. Remove the lid and use a fermenting weight or a large pieve of watermelon rind (I use the very top cut off in a circle) to keep it fully submerged in the brine. Put the lid back on.
8. Allow the watermelon to ferment for a minimum of 3-4 days. Test the taste. If needed, allow a longer fermentation or serve now!
9. Transfer the jar to the refrigerator. Enjoy for up to 3 months!
Notes
- Save the rinds to make pickled watermelon rinds!
- You can use a fermenting weight or use the top portion of the watermelon rind in your jar to act as a weight. Cut to size!
- Flavor with lemon, lime, jalapeno, garlic, and/or peppercorns according to your taste preference.
- Ferment for 3-4 days on the counter before transferring to the fridge. Enjoy for up to 3 months!
Have you ever fermented fruit before? Leave a comment below and share what fruit(s) you've fermented!
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Fermented Watermelon
Ingredients
- Watermelon
- ½ lemon
- 1-2 jalapeños
- 2 cups water
- 1 tablespoon pickling salt
Instructions
- Cut your lemon and jalapeños. Place them in the bottom of a clean jar.
- Cut your watermelon into small pieces. Remove the rind.
- Place your cut watermelon pieces in the jar on top of the other ingredients.
- Bring your water to a boil on the stovetop. Add your salt and stir until it is dissolved.
- Pour the brine over the watermelon, lemon, and jalapeños.
- Place your lid on the jar. Gently shake the jar to ensure the brine covers all ingredients and there are no air bubbles.
- Remove the lid and use a fermenting weight or a large piece of watermelon rind (I use the very top cut off in a circle) to keep it fully submerged in the brine. Put the lid back on.
- Allow the watermelon to ferment for a minimum of 3-4 days. Test the taste. If needed, allow a longer fermentation or serve now!
- Transfer the jar to the refrigerator. Enjoy for up to 3 months!
Notes
- Save the rinds to make pickled watermelon rinds!
- You can use a fermenting weight or use the top portion of the watermelon rind in your jar to act as a weight. Cut to size!
- Flavor with lemon, lime, jalapeno, garlic, and/or peppercorns according to your taste preference.
- Ferment for 3-4 days on the counter before transferring to the fridge. Enjoy for up to 3 months!
Mariana
Pooja,
I recommend consuming it within a few months. I have never had any around that long. It is definitely smart to be looking for visual signs of spoilage as well as smells.
-Mariana
Pooja
Hi. Is it good to consumed if it's refregrated for a year or so.
I have it once fermented more than a year. Now I wonder whether i should consume it or no.. it looks ok when i see it , no milky or not any fungus stuff inside there.
Mariana
Julie,
I'm so glad you're going to get started fermenting! It can feel intimidating, but once you try it out you see it isn't so scary after all! Enjoy!
-Mariana
Julie
Can't wait to try this with a watermelon we harvested in our garden. I'm new to making ferments and this one looks and sounds delicious!