Fermented Watermelon Rind

Fermented Watermelon Rind


  • 4 cups of watermelon rind (with the flesh and outer green rind removed, and cut into ~1-inch spears or chunks)
  • 1.5tbsp rock salt
  • 4 cups water
  • 3 1/2-inch slices fresh ginger
  • 1 star anise pod
  • 1 cinnamon stick
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon coriander seeds


  • Next, place the rinds in a quart-sized mason jar. Add the spices you’re using at this point (see full recipes below).
  • Separately, combine the water and (non-iodized) sea salt in a large bowl or jar and whisk or shake to dissolve the salt. This is your brine.
  • Pour this mixture over the watermelon rind. Be sure to leave a little space at the top of the jar.
  • If the rind doesn’t stay submerged in the brine, add a weight to keep it down and pop the lid on.
  • Place the jar in a cool, dry place – away from direct sunlight – for 2-4 days. (be sure to open the lid once a day to allow gas to escape).
  • After 2 days, taste the pickles and see if they’re sour/tangy enough for you. If not, leave them fermenting longer.
  • Once they’re ready, place the jarred rind pickles in the fridge and enjoy!
  • They can be stored in the refrigerator for up to 3 months.

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