This post nearly got away from me. I promised sometime back to post about lacto fermented watermelon rind and never got it done. Thank you to the person who searched for the recipe. I apologize that you could not find it.
- Peel a quantity of watermelon rind and cut into chunks of about 1/2 to 3/4 of an inch each way.
- Boil the rinds until you can poke them easily with a fork. (Add any spices you may wish before you boil the rinds.) Remove from the burner and allow to cool.
- Add 1 tablespoon Celtic Sea Salt and 1 capsule of Spectrabiotic for each quart of rind chunks. (Spectrabiotic is a blend of eight beneficial bacteria and premium AFA algae. It makes a good inoculant for lacto ferments.)
- Mix all ingredients well and pack into jars. Cap the jars with good lids.
- Allow the jars to stand at room temperature for three days. You can eat immediately or store in the refrigerator.
Note about inoculation: some ferments, especially those where the vegetable is cooked, need to be inoculated with the good bacteria that does the lacto fermentation. I like using Spectrabiotic because I consistently get good results.
Note about storage and use: most lacto fermented vegetables mature their flavor in storage. But some need to be used up more quickly while others keep better. Lacto fermented watermelon rind keeps better than lacto fermented watermelon (the part you normally eat). Lacto fermented watermelon rind makes a good condiment with bean dishes where it adds just the right touch.
by Ellis Hein