Fermented (Pickled) Watermelon Rinds and Watermelon rind Kimchi

Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds.
I use a 5% (by weight) brine, which is about 3 Tbsp./45 ml fine sea salt per quart/liter of filtered water.
Make-Ahead Kimchi Paste: fermentersclub...
Lots of pickle recipes on the blog, too! fermentersclub...

[@NeoAbo]

I love watermelon rind Kimchee!

[@crosisofborg5524]

the green part should be left on. Its nutritious

[@annas3739]

Fantastic idea!

[@paullemay3218]

Thank you for sharing 😎🇨🇦

[@nancysaintclaire4654]

You may not realize it but at 2:22 you do one of the smartest things I have seen a fermenter do. You did not take out a bowl and measure the salt into that. You added the salt right into the water right there at the scale. Smart. It saves a skip. Now if I only had a scale. I make up my brine the day before I expect to get large amounts of produce magically land in my kitchen for free from various sources. The 24 hours gives the chlorine, it is chlorine and it does evaporate in 24 hours, a chance to evaporate out. It is in a large glass jar with a spout. With the brine all ready it makes it so much easier to ferment right now rather than wait. I like fermenting whole small onions and also tomatoes. I share my ferments back with the same people who make the produce land in my kitchen.

[@fermentersclub]

Thanks, Nancy! :) I love my kitchen scale, esp. when it comes to mixing brine. Weight is so much simpler than volume! Fortunately they are pretty inexpensive. I'm using one I bought almost 10 years ago and it's just $12!

[@arcanevista]

far out!

[@arcanevista]

I'd try doing the watermelon rind in thinner slices for the kimchi :O