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Fruit from Russia, Ukraine
Small whole watermelons, pricked, or wedges of larger ones are packed into barrels or jars and covered with salt brine, sometimes with apples, dill, garlic or horseradish. They start fermenting at room temperature and then mature in the cold through the winter, turning fizzy, salty and sour.
A short entry: the sources we found record only what is said here about Salted/fermented watermelon itself.
| small whole watermelons or wedges | |
| brine | |
| optionally apples | |
| horseradish | |
| dill | |
| garlic |
What changes: Whole pricked melons, or wedges, are packed and covered with brine
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Small whole watermelons, pricked, or wedges of larger ones are packed into barrels or jars and covered with salt brine, sometimes with apples, dill, garlic or horseradish. They start fermenting at room temperature and then mature in the cold through the winter, turning fizzy, salty and sour.
Whole watermelons are fermented in barrels like cucumbers or cabbage; the sweet flesh turns fizzy and sour.
Every number is labelled with how it is known. How this atlas is made
