Pickled Watermelon Rinds

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.

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