Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds.
I use a 5% (by weight) brine, which is about 3 Tbsp./45 ml fine sea salt per quart/liter of filtered water.
Here’s the recipe for Make-Ahead Kimchi Paste.
Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.
In 2024, I published my first book, Fearless Fermenting.
When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.
