Fermented Watermelon

5 from 3 votes

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?!)

Prep Time10

Cook Time15

Additional Time3

Total Time3 25

Course: Condiment

Cuisine: American

Servings: jar

Calories: 106kcal

Author: Mariana

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!

Nutrition