Fermented Watermelon Rind with Radishes

This recipe was borrowed from our friend in fermentation, Karen Diggs of Kraut-Source. We had to use Easter Egg Radishes, because that was what we had available, but her recipe calls for Watermelon Radishes, and we’d have made it with those if we could, not least for the poetry of watermelon radishes and rinds swimming together in a bay-tinged brine.

Directions

Dissolve the salt in water.
Trim away the green skin of the watermelon rind. Leave 1/8”-1/4” of red melon flesh attached to the rind. Sliced the rind in strips to fit your jar.

Pack all ingredients tightly into a wide-mouth quart jar.

Pour the brine over the rind, making sure that it does not fill past the shoulder of the jar.
Affix a Kraut-Source or other airlock onto the jar.

Allow to ferment for 7-15 days
Not sure your ferment is done? Check out our article "How do I know when my Ferment is done...Fermenting?"

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