Fermented watermelon is an appetizer known since ancient times in the culinary tradition of many nations. The blank is perfect as an appetizer for strong drinks, and also perfectly complements any menu.
It is necessary
- –Medium-sized watermelon (1 pc.);
- –Pure water (1.5 l);
- –Salt (15 g);
- –Sugar (15 g);
- –Head of garlic;
- –Dill (120 g);
- –Parsley (100 g).
Instructions
Step 1
Take a watermelon and rinse the rind thoroughly. Cut into several large pieces with a sharp knife. Next, divide each large piece into slices, which should be at least 2 centimeters thick. Remove large bones with a knife. Transfer the watermelon wedges to a deep bowl.
Step 2
Prepare the rest of the ingredients. To do this, peel the head of garlic, divide it into cloves, and then chop each clove in a convenient way. Rinse the dill and parsley, dry a little and also chop.
Step 3
Choose a container for fermentation. As a rule, it is more convenient to ferment a watermelon in a deep saucepan than in a jar. Place the herbs and garlic mixture at the bottom of the saucepan. Then add the sliced watermelon wedges and sprinkle with the garlic and herbs again. You should end up with multiple layers.
Step 4
Prepare the brine. Add salt and sugar to the water and dissolve well. Pour the brine over the watermelons in a saucepan. The slices will float to the surface. Therefore, a plate must be placed on the pan, and a jar filled with water on top.
Step 5
Leave the watermelon to ferment for 24 hours. Then transfer the blank to clean jars and close the lids. Place the jars in a cold place for another day, after which the watermelon will be completely ready.
