I have been "pickeling" watermelon rinds for years. Mine is a bit different as I use, depending on the size of the container 1 cup water, 1 cup white vinegar, and 1/2 cup sugar for the pickeling solution. Also add whole peppercorns,, peeled garlic cloves and, if you like a bit of a kick, you can add a nice pinch of crushed red pepper.. I also DO leave on some of the pink watermelon flesh (about 1/8-1/4") of pink. It's a bit softer and absorbs the solution better. It can stay in the fridge for weeks.
I love fermenting and pickled fruuts & vegys of all kinds...of course they're not the same thing but both are good...fermentation is just much better for your tummy's microbiome than pickles...
Excellent video. New sub here after watching this video. How lovely to watch the food being prepared and hear the sounds of the preparation and the teaching. No annoying music like you get with some youtubers, which I can’t cope with! It makes me dizzy :) I do lots of fermenting and I’m definitely going to try this. Oh, the times I’ve come into the kitchen the next morning to find yesterday’s ferment has gotten frisky overnight and pushed out all over the counter. I always seem to forget to put the jars in a bowl!!! Looking forward to watching more of your videos. Great content, thanks. X
Ha ha what did you use a machete. Cut even wedges as you eat your watermelon or top it and tail it and then go down the side so they're all even. Quick tip for you. After you have fermented anything you can then add flavor after only a few hours it will be great. Unless you wanted salty and Briny. Take out the brining liquid.. or just half. Now add a little sugar vinegar of your choice and you will have a lovely pickle flavor after only a day
Eat Pray Crunch there is two different ways to my knowledge now. I don’t know if you are familiar with shot gun red he shares a brime made up of sugar salt apple cider vinegar water pepper corn and crushed chili I just made a batch it’s ready in two days. You should check his out to. I’m try this recipe as well.
Well I thought the Raccoon was a great Recycler; he/she still Is not doubt but this is a great idea! We waste so much... Great idea! Some other uses for this "Extra product" would be interesting.
The have a Braggs apple cider vinegar cleanse he accidentally got it had honey and cayenne pepper in it i add that a little sugar salt and pepper and was good
hi Katie. is the rind like tofu? a substance that has little taste of its own and absorbs flavor from the other ingredients? or does it have it's own characteristic flavor?
Agreed. But, since every cheap kitchen scale rounds to the gram it really makes little difference. As long as you add a little more salt when the scale says 14 and less than 15 you're good to go. LAB is not that picky. Fwiw, a little whey added to the jar really kicks off a LAB fermentation. Drain some from your yogurt. Cheers!
On the rare occasion we would make this we ended up using the little water melons that did not mature in the garden. how ever we canned then proper for storage. but I must say my mom makes the best fermented cucumbers.
Hi, I had on a few occasion tried your method but after a few days, I noticed a white layer float on top. Is that layer harmful? Also on a few occasion, the rind turned soggy after I placed then in the refrigerator. What could be the problems?
As long as it is not fuzzy little mounds, like the mold you find on bread or cheese it is most likely kahm yeast. it is not harmful but unchecked it can become very thick and give your ferment an odd taste. You can skim it off with a spoon or paper towel. It is most common on veggies with high sugar, like watermelon rind or carrots. I almost always get it on carrots. The rinds will get softer as time goes on, but it should not be suddenly after putting them in the fridge.
What tempature is the area of your brine? I'm thinking about putting fermint in ice chest with a block of ice to try for 65° mine aren't as tasty as I like in Las Vegas ferminting above 70°
I live in Las Vegas, I better also like😒😁. Thanks for the simple no friles method it's the one I like and it is so nice to come here at the end of my busy day and get afirmation of what I talking about with out being confused and thinking 😲omg I've dun it wrong my whole life 😅.
Room temperature. About 68-78 depending on season. Lower temp will slow fermentation which will give you a broader range and more time to choose just when the ferment is to your liking. But it takes longer. It's worth experimenting.
Not really necessary. It's not so concentrated that it would need to be warm. If you use warm, i'd wait for it to cool to room temp before adding to the veg.
I believe it is pickling, the original form of it. Vinegar is acetic acid. LAB fermentation produces lactic acid. Both use the acid to preserve the food. The difference is that LAB fermentation makes its own acid.
I've never heard anything like that. Cabbage is probably one of the most fermented vegetables (kraut and kimchi and curtido etc) and that is a low acid food.
Very well presented! And thanks for the effective & efficient editing that kept it concise. 💐💐
Fermenting- expert level. Criss crossing those pieces, you don't play, girl!
Awesome and you are one of the best teachers for fermenting and crocheting, thank you!
Cool!
I agree-deep the pink of the watermelon! The finished product looks so pretty!
Back here again!! Im going to get a BIG watermelon 🍉 within the next 5 days. Yep. I've GOT to get this made & ready for fall. ❤
I have been "pickeling" watermelon rinds for years. Mine is a bit different as I use, depending on the size of the container 1 cup water, 1 cup white vinegar, and 1/2 cup sugar for the pickeling solution. Also add whole peppercorns,, peeled garlic cloves and, if you like a bit of a kick, you can add a nice pinch of crushed red pepper.. I also DO leave on some of the pink watermelon flesh (about 1/8-1/4") of pink. It's a bit softer and absorbs the solution better. It can stay in the fridge for weeks.
Thanks for the information. Appreciate that.
I love fermenting and pickled fruuts & vegys of all kinds...of course they're not the same thing but both are good...fermentation is just much better for your tummy's microbiome than pickles...
Great video, I'm going to make some tomorrow. I'm gonna add a few sticks of horseradish to it.
I’ve been wanting to try fermenting watermelon rind but was afraid. Thanks for showing how easy it is.
Excellent video. New sub here after watching this video. How lovely to watch the food being prepared and hear the sounds of the preparation and the teaching. No annoying music like you get with some youtubers, which I can’t cope with! It makes me dizzy :)
I do lots of fermenting and I’m definitely going to try this. Oh, the times I’ve come into the kitchen the next morning to find yesterday’s ferment has gotten frisky overnight and pushed out all over the counter. I always seem to forget to put the jars in a bowl!!! Looking forward to watching more of your videos. Great content, thanks. X
You don't need to weigh water. 1ml = 1g
That's the metric system. It's cool like that.
Ha ha what did you use a machete. Cut even wedges as you eat your watermelon or top it and tail it and then go down the side so they're all even. Quick tip for you. After you have fermented anything you can then add flavor after only a few hours it will be great. Unless you wanted salty and Briny. Take out the brining liquid.. or just half. Now add a little sugar vinegar of your choice and you will have a lovely pickle flavor after only a day
Thanks! Enjoyed your video!
Thank you !
This is a wonderful video. I do a lot of fermenting . I am dehydrating watermelon this week, so now have another use for the rind.
What use is that?
@@littleme3597 , my chickens love the rinds .
Thank you... I'm going to try this 😄
I like cloves in mine.
Had no idea the rinds were edible. I want to try this!
Eat Pray Crunch there is two different ways to my knowledge now. I don’t know if you are familiar with shot gun red he shares a brime made up of sugar salt apple cider vinegar water pepper corn and crushed chili I just made a batch it’s ready in two days. You should check his out to. I’m try this recipe as well.
Epie Fresquez YES! His recipe is Really Great! Just made it about 2 weeks ago:)
Eat Pray Crunch I hope you see these replies:)
:Liked and subscribed! Sweet video! Thanks!
just found your channel and subscribed ty
Well I thought the Raccoon was a great Recycler; he/she still Is not doubt but this is a great idea! We waste so much... Great idea! Some other uses for this "Extra product" would be interesting.
made some before and used the dark part.tasted more crunchy like a cucumber pickle ,,,-------------------------------------------------------
Thanks! Can you do this in a 1 gallon mason jar? Keeping with the 2% salt.
The have a Braggs apple cider vinegar cleanse he accidentally got it had honey and cayenne pepper in it i add that a little sugar salt and pepper and was good
hi Katie. is the rind like tofu? a substance that has little taste of its own and absorbs flavor from the other ingredients? or does it have it's own characteristic flavor?
2g salt for every 98g water, totalling 100g gives 2% solution.
Agreed. But, since every cheap kitchen scale rounds to the gram it really makes little difference. As long as you add a little more salt when the scale says 14 and less than 15 you're good to go. LAB is not that picky. Fwiw, a little whey added to the jar really kicks off a LAB fermentation. Drain some from your yogurt. Cheers!
On the rare occasion we would make this we ended up using the little water melons that did not mature in the garden. how ever we canned then proper for storage. but I must say my mom makes the best fermented cucumbers.
That is a good use of immature watermelons, which is all we ever seem to grow, lol!
Was the water added hot in temperature?
Hmmm
Hi, I had on a few occasion tried your method but after a few days, I noticed a white layer float on top. Is that layer harmful? Also on a few occasion, the rind turned soggy after I placed then in the refrigerator. What could be the problems?
As long as it is not fuzzy little mounds, like the mold you find on bread or cheese it is most likely kahm yeast. it is not harmful but unchecked it can become very thick and give your ferment an odd taste. You can skim it off with a spoon or paper towel. It is most common on veggies with high sugar, like watermelon rind or carrots. I almost always get it on carrots. The rinds will get softer as time goes on, but it should not be suddenly after putting them in the fridge.
What tempature is the area of your brine? I'm thinking about putting fermint in ice chest with a block of ice to try for 65° mine aren't as tasty as I like in Las Vegas ferminting above 70°
I live in Las Vegas, I better also like😒😁. Thanks for the simple no friles method it's the one I like and it is so nice to come here at the end of my busy day and get afirmation of what I talking about with out being confused and thinking 😲omg I've dun it wrong my whole life 😅.
Room temperature. About 68-78 depending on season. Lower temp will slow fermentation which will give you a broader range and more time to choose just when the ferment is to your liking. But it takes longer. It's worth experimenting.
best video
Did you use warm water to dissolve the salt?
Not really necessary. It's not so concentrated that it would need to be warm. If you use warm, i'd wait for it to cool to room temp before adding to the veg.
Katie Cooks and Crafts
Ok thanks!
does it taste like cucumber dill fermented pickle?
Tastes the same, the texture is a bit different.
*Is this the same as pickling?*
I believe it is pickling, the original form of it. Vinegar is acetic acid. LAB fermentation produces lactic acid. Both use the acid to preserve the food. The difference is that LAB fermentation makes its own acid.
@@davagain
Thank you for this information. 😀
So what happens if you just use salt and water?
You could. Many ferments are just salt.
this is called watermelon pickles but we never peeled the outside off...it was all pickled when I was growing up...
I'm confused. I always read that low-acid foods didn't work for LAB fermentation. Well, I guess i have to remember not to believe everything I read.
I've never heard anything like that. Cabbage is probably one of the most fermented vegetables (kraut and kimchi and curtido etc) and that is a low acid food.
I bet your thumb was sore after peeling.....
I have a much better receipt. Tastes like the little Gurkha pickles you buy.
Thank you!