Fermented Watermelon – Ancient, Tangy, Unexpected
150kcal
Ingredients
For 1 Liter Brine
- 1 liter filtered water
- 2 tbsp kosher or sea salt non-iodized
- 1 tbsp sugar heaping
Per Jar (adjust based on size)
- Watermelon wedges skin-on or peeled leave the rind
- 2–3 cloves garlic sliced
- 1-2 stalks celery with leaves if available
- 3-4 sprigs fresh dill
- 3-4 bay leaves
Optional Add-Ins
- Grape leaves
- mustard seed
- coriander
- chili flakes
- dry mustard
- active brine from a past ferment
Method
Preperation
- Wash watermelon thoroughly - I use water, vinegar, salt, baking soda solution
- Slice into triangles (optionally remove the skin but don't remove the rind
- Pack Jar in layers
- Measure salt and sugar ratio
- mix with filtered water
- pour into jar
- Store for 36 hours in a dark place
- Refrigerate after 36 hours
Notes
🍽 Recipe Notes
- Watermelon Type: Use firm, underripe watermelon for best results. Overripe melon can turn mushy or overly sweet during fermentation.
- Rind On vs. Off: Keeping the rind adds texture and preserves the traditional feel. Peeled watermelon is softer and tangier — both work!
- Sugar: The sugar feeds the beneficial bacteria, not you. It gets mostly consumed during fermentation and doesn't make the ferment sweet.
- Fermentation Time: Taste daily after Day 4. Warmer climates may ferment faster. If your space is hot, try fermenting in a cooler or basement.
- Brine Tip: Save the brine! Use it as an electrolyte shot, a salad dressing base, or in soups and cocktails.
- Safety: If you see fuzzy mold (not white film), toss it. If it smells putrid or rotten (not tangy or sour), start over. When in doubt, trust your senses.
🧾 Nutrition Information (Per 100g serving)
Note: Actual values vary based on fermentation time and brine absorption. These are close estimates for a skin-on, unsweetened batch after 5–7 days of fermentation.- Calories: ~15 kcal
- Protein: 0.4g
- Carbohydrates: 3.5g (mostly from natural watermelon sugars)
- Sugar: ~2g (may be lower post-fermentation)
- Fat: 0g
- Fiber: 0.2g
- Sodium: ~300–400mg (from brine)
- Potassium: ~110mg
- Probiotics: High – includes strains of Lactobacillus, depending on fermentation
Storage: Store in the fridge for up to 3 months. Best flavor within 3–4 weeks.