Fermented Watermelon Rind with Radishes

What You'll Need

  • 2 cups filtered water
  • 1 Tbs sea salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp chili flakes
  • 8 oz watermelon rind slices (see below)
  • 6 oz watermelon radish or other radish, peeled and sliced
  • 1 bay leaf
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.


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.
watermelon rind
slicing watermelonPack all ingredients tightly into a wide-mouth quart jar.
watermelon rind pickles
Pour the brine over the rind, making sure that it does not fill past the shoulder of the jar.pack jars
Affix a Kraut-Source or other airlock onto the jar.

kraut source
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?"

Over to You

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