Fermented watermelon – the snack known since ancient times in culinary tradition of many people. Preparation perfectly approaches as snack for strong drinks and also perfectly supplements any menu.
It is required to you
- – watermelon of the average size (1 piece);
- – clear water (1.5 l);
- – salt (15 g);
- – sugar (15 g);
- – garlic head;
- – fennel (120 g);
- – parsley (100 g).
Instruction
1. Take watermelon and carefully wash out a peel. Knife sharp on several big pieces. Further divide each big piece into segments which on thickness have to be not less than 2 centimeters. Remove large stones with a knife. Shift watermelon segments in a deep bowl.
2. Prepare other ingredients. For this purpose clean a garlic head, divide into segments, and then crush each segment in the convenient way. Wash out fennel and parsley, dry a little and also crush.
3. Choose capacity for fermentation. As a rule, in a deep pan it is more convenient to make sour watermelon, than in bank. On a bottom of a pan put mix from greens with garlic. After that put segments of the cut watermelon and again strew with garlic with greens. As a result at you several layers have to turn out.
4. Prepare a brine. Add salt and sugar to water and well dissolve. Fill in with a brine watermelons in a pan. Segments at the same time will emerge on a surface. Therefore on a pan it is necessary to deliver a plate, and from above to bank, filled with water.
5. Leave watermelon to be made sour within a day. Then shift preparation in clean banks and close covers. Put cups in a cold spot for day then watermelon will be completely ready.