Superstar Recipe Fermented Watermelon Rinds Mary Vance, NC Recipe
The Cooking Steps. Cut the watermelon into chunks and set it inside the fridge to cool for two hours. In a blender, puree watermelon, lime juice, and simple syrup. Pour into cups and garnish with fresh mint leaves and a lime slice. Serve as is with ice cubes or chilled.
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Pack the watermelon rinds into the jar with the brine, ensuring the watermelon rinds are covered by at least 1 inch of brine. Add any spices you are using to the jar. Cover the jar with a kitchen towel and secure the towel with a canning ring. Leave the jar on your counter for one to three days to ferment; the process should be done at room.
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Cut watermelon into chunks and puree in blender or food processor. Strain out in a strainer covered with cheesecloth to get the watermelon juice. Add the juice and the whey to the sugar water in a 2 quart glass ball jar or demijohn. Let it ferment on your counter for at least 2 days and up to 10 days.
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Instructions. In a clean jar or container (It does not have to be sterilized, just clean) add the hot pepper or lemon, lime, etc if used. Fill the jar or container with watermelon pieces. Top with some cherry leaves. Prepare the brine. to 1 liter of water add the salt and stir well. Cover the watermelons with brine.
FileOrange juice 1 edit1.jpg Wikimedia Commons
In a small saucepan, combine the vinegar, water, sugar, kosher salt, peppercorns, clove and coriander seeds. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes). Add the watermelon rind to the brine and simmer for 5 to 10 minutes until it is tender when pierced with a fork.
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Watermelon covered in brine. Ferment: Let the jar sit at room temperature for 3-5 days. Check daily to ensure watermelon stays submerged and release gases if using a sealed jar. After 3-5 days, move to the fridge to slow the fermentation process.
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Strain watermelon juice through a nut milk bag or cheesecloth to remove the pulp. Pour the watermelon juice into a 1/2 gallon mason jar and stir in sugar to dissolve. Add your ginger bug starter, give it a stir, and top with a cloth or a fermentation lid to keep out the oxygen. Ferment on the counter at room temperature for 1 DAY.
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Clean and sterilize the bottles. Add one tablespoon of honey to each 1-liter bottle. Using a funnel, transfer the wine from the aging jug into the carbonation-safe bale top bottles, leaving the sediment in the bottom of the jug. Cap the bottles and invert gently twice to mix the honey with the wine.
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The pH of fermented watermelon juice continued to decrease, whereas lactic acid concentration continued to increase until week 1 of storage. The supplementation of inulin or FOS increased the total soluble solids of the juice. There was notable change of color in all fermented watermelon juices measured using colorimeter.
FileWatermelon seedless.jpg Wikipedia
First off, you'll need to remove the outer green skin from the watermelon, and this is easiest if the watermelon is whole. I used a vegetable peeler. Next, slice into narrow one inch long pieces. You'll need 12 ounces or about 3 cups of sliced rinds. Mine are about 1/4 - 1/2 inch wide.
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Cut all watermelon rinds. Blend them with a little water, sugar and salt. ( optional )Add 1-2 tbsp of sourdough starter or whey or a bug of your choice and stir. Pour everything in a jar or carboy and seal. Let it ferment for 48-72 hours at room temperature. ( optional ) Filter the pulp out.
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Cut your watermelon into small pieces. Remove the rind. 3. Place your cut watermelon pieces in the jar on top of the other ingredients. 4. Bring your water to a boil on the stovetop. Add your salt and stir until it is dissolved. 5. Pour the brine over the watermelon, lemon, and jalapeรฑos.
Fermented Watermelon Rind Pickles ZeroWaste Chef
Press the Watermelon: Using a clean, heavy object such as a glass or a small plate, press down on the watermelon cubes to release more juice and remove any air pockets. This will help create an anaerobic environment, which is essential for the fermentation process.. Furthermore, fermented watermelon can be a refreshing and hydrating snack.
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Ingredients: 4 cups watermelon, chopped. 4 T sugar. Pinch sea salt. 1/4 cup ginger bug (starter culture that's made in less than a week and stores for quite a while, in Episode 4) Non-chlorinated water, enough to fill jar (~ 3/4 cup)
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Bottling ~ Allow the watermelon wine to ferment in secondary for about 3 months, racking again if desired for further clarity. After that, it's time for bottling.. Watermelon Juice ~ Fresh and flavorful, roughly 15-18lbs. Quantity will vary, but you'll need about 3 quarts (3/4 gallon) of juice. It takes roughly 5 -6 lbs of watermelon to.
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Instructions. Put the watermelon in the blender and puree until liquified. Strain the puree through a fine mesh strainer. Add the honey and vinegar to the watermelon juice and stir until the honey is dissolved. Place in a glass container and store in the refrigerator for 1-2 days before using. The vinegar taste will disappear over time.
