Salted Watermelon
Crisp, tangy-salty watermelon wedges fermented in a jar with cold brine, made the old-fashioned Ukrainian way.
Ingredients
- small watermelon2 kg
- water1500 ml
- salt45 g
- sugar30 g
- blackcurrant or cherry leaves6 leaf
Instructions
Wash the watermelon, pat dry, and cut into large wedges (4–5 cm thick), leaving the rind on — do not peel.
Pack the wedges tightly into a clean three-liter jar or an enamel pot.
Dissolve the salt and sugar in cold boiled water, stirring until the crystals fully dissolve.
Add currant or cherry leaves to the watermelon, then pour in the prepared brine so it fully covers the wedges.
Cover with cheesecloth, place a plate on top, and weigh it down lightly (for example, with a jar of water) so the wedges don't float up.
Leave at room temperature for 2 days — fermentation will begin: a light foam will appear on the surface, and the brine will become slightly cloudy.
Transfer to the refrigerator or cellar and keep for another 5–7 days until ready, until the watermelon turns firm and tangy-salty in taste, and the brine turns clear with a pinkish tint.
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