walking lightly on earth



We’ve been eating these now for a couple of weeks and yum they are delicious. The best thing is that our two yr old son thinks so too 🙂

They have a slight crunch to them and at the same time they are really juicy. The same as I remember about my mum’s pickled pumpkin.

My partner’s grandmother talked about how her father made fermented watermelon rind so we eagerly had to try that.

We love fermented foods and we love less waste which makes fermented watermelon rind sounds as they are now in season here in Australia 🙂

Rind peeled and cut into 2.5 x 5 cm (1 x 2 inch) pieces
Zest from one lemon
1 Cinnamon Stick
1 tsp Allspice (whole or powder)
1 tsp Cloves (whole)
1 cup Raw Honey
15g Celtic Sea Salt (~1 Tbs)
Filtered or mineral water

Remove the red center of the watermelon but leave just a trace of it on the rind. Peel the green hard outer peel of the rind and cut the rind into uniform sized pieces.

Put the lemon peel, cinnamon stick, allspice and cloves into the bottom of the jar first before tightly packing the jar with the rind on top of the spices. This keeps more of the spices down as they will float to the top.

Dissolve the honey and sea salt in 2 cups of water. You might need to add a little hot water to make it dissolve easier but be careful very hot water will destroy the good properties in the raw honey.

Now pour the water into the jar and top up if needed so that the rind is covered and up to the should of the jar. If you need to add a lot of water you might want to add more salt to the water.

Close the lid tightly and store at room temperature in a dark place for about 5-7 days. Then more to the fridge and you can leave it a little longer but experiment to see when the flavour is right for you.


Resources: http://www.lovingourguts.com/aunt-joannes-lacto-fermented-…/

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