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  • Watermelon rinds

    Does anyone have any info on them? Like if they have much fructose (I know the meat has quite a bit), nutrients and recipes. I bought some pickled for my boyfriend and have been eating a small piece here and there (OMG, YUM!) but I would like to try making them myself and making them more primal. These are very sweet and a bit too heavy on the clove. He eats watermelon so I'd like to save the rinds and use them.
    Buy house, Demolish house, Build house.

  • #2
    I googled recipes, because you reminded me of them. My mom used to make them. Anyway, I looked at about 5 recipes, they all call for a cup of sugar for each cup of rind... Let us kow if you come up with something edible and less sugar.
    Primal since 4/7/2012

    Starting weight 140
    Current weigh 126

    www.jenniferglobensky.blogspot.com

    Jennifer

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    • #3
      Yeah, I'm thinking about something with stevia or maybe a mix with sugar. The ones I bought are really syrupy sweet so I can't eat more than a little at a time. I bet something lemony would work and be pretty refreshing.
      Buy house, Demolish house, Build house.

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      • #4
        I ferment tons of foods now, including fruits & fruit juices(yum, like yogurt & traditional kefir cultures, the water kefir grains consume the sugar (I leave a wee bit sweetness in to give a nice aftertaste) & they poop out probiotics, enzymes & carbonation). No need to add more sugar to any fruit. I even do lemons, limes & soon, maybe try grapefruit. So I'd suggest that you just get some kerfir water grains locally, just ask around on boards & meetup groups in your area or thereabouts. It's how I got mine. I'm from & now living in the Deep South, where pickled watermelon rinds are common & yes they are delish, but need not be sugary and non-primal... I should have tried it while I was eating $2 big ass watermelons weeks/months ago, but honestly, I never got around to it, as I eat/ate the rinds along with the sweet flesh. Seeds too! When I was a boy, my grandmother told me if I swallowed the seeds whole, I'd grow a watermelon up from my belly & out my mouth. So I always made sure to chew them up before swallowing...
        Last edited by Betorq; 08-26-2012, 06:43 PM.
        "Science is not belief but the will to find out." ~ Anonymous
        "Culture of the mind must be subservient to the heart." ~ Gandhi
        "The flogging will continue until morale improves." ~ Unknown

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        • #5
          Y'know, that's really interesting and I'd never thought of the possibility of fermenting fruits in order to be able to eat them. I have fructose malabsorption so most fruit is off limits, but I wonder if fermenting would render the fructose harmless in my case. I'm seriously intrigued because I really miss fruit. And interestingly, I can eat kefir with no problem but yogurt gives me problems, so I'm gonna have to go looking for kefir grains. I did come across some interesting looking recipes for watermelon rind chutney which would probably be really good with sausages and chops.
          Buy house, Demolish house, Build house.

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          • #6
            Originally posted by Betorq View Post
            I ferment tons of foods now, including fruits & fruit juices(yum, like yogurt & traditional kefir cultures, the water kefir grains consume the sugar (I leave a wee bit sweetness in to give a nice aftertaste) & they poop out probiotics, enzymes & carbonation). No need to add more sugar to any fruit. I even do lemons, limes & soon, maybe try grapefruit. So I'd suggest that you just get some kerfir water grains locally, just ask around on boards & meetup groups in your area or thereabouts. It's how I got mine. I'm from & now living in the Deep South, where pickled watermelon rinds are common & yes they are delish, but need not be sugary and non-primal... I should have tried it while I was eating $2 big ass watermelons weeks/months ago, but honestly, I never got around to it, as I eat/ate the rinds along with the sweet flesh. Seeds too! When I was a boy, my grandmother told me if I swallowed the seeds whole, I'd grow a watermelon up from my belly & out my mouth. So I always made sure to chew them up before swallowing...
            Do you recommend any books for fermenting. Also, can I use my milk based kefir grains to make water kefir and then occasionally give them some milk to keep them happy?

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            • #7
              Originally posted by Ferti View Post
              Do you recommend any books for fermenting. Also, can I use my milk based kefir grains to make water kefir and then occasionally give them some milk to keep them happy?
              You can, but wash them/soak them in water very well before attempting to do so. Once you convert them to water kefir, they can never go back & survive in milk. Best to obtain strong, healthy water kefir grains, but this conversion process I've heard does work. Obviously you just need sugar & filtered or distilled water to keep the water kefir grains happy in storage in between making fermented juices. I keep my water kefir happy & in stasis in the fridge in 1/2 sandwich/snack zip locks in a sugar, filtered water solution. For my milk kefir grains, they just stay in their jars in the kefir itself, until I'm ready to drink, filter & use the kefir liquid or the whey liquid itself. The liquid whey is very useful as starter for pre-soaking of potentially high anti-nutrient 20% baked dishes, or even for making your 80% dishes healthier...

              The Bible for fermenting, Sandor Katz, "The Art of Fermentation" which I would have bought & had autographed, but I missed his last workshop here in Atlanta, missed hearing him & meeting him. I've never read his book except for excerpts online. My experiments & successes on fermenting have been what little I've read on the net from him & forums & most of it has been hit & miss, which I enjoy. Paleobird's unfounded fears of fermentation are funny to me, as I am the ultimate I'll-drink-eat-this-and-see-what-happens kinda guy. The worst thing has been an explosive & suddenly urgent BM or two, lol.
              Last edited by Betorq; 08-27-2012, 07:18 AM.
              "Science is not belief but the will to find out." ~ Anonymous
              "Culture of the mind must be subservient to the heart." ~ Gandhi
              "The flogging will continue until morale improves." ~ Unknown

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              • #8
                Oh, I never thought about fermenting them. I always just ate them raw at picnics. Invariably, some adult would tell me they caused diarrhea, or they were poisonous, or "you just shouldn't eat them, that's why!". But they are so delicious, and taste like electrolytes. I knew I was getting something I needed from them, so I ate them!
                Crohn's, doing SCD

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                • #9
                  Thanks Betorq. I also like the experimenting and the "living dangerously" with raw milk (which I actually don't believe is dangerous for me).

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                  • #10
                    If you're interested, I've bought kefir grains from Culture for Health. They have grains for milk or water and they have nice video tutorials for fermenting quite a few things.
                    Some people just need a sympathetic pat... On the head... With a hammer.

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                    • #11
                      I know people who've bought their grains from Culture for Health, expensive to say the least imo. They sell kombucha starter kits for $25 which is crazy expensive as people give that stuff away, they want to unload it as it propagates & stockpiles so fast. Imo, just network on local Meetup.com, fermentation & Weston A Price boards locally & find some for free. Then pass it along to others for free too...
                      "Science is not belief but the will to find out." ~ Anonymous
                      "Culture of the mind must be subservient to the heart." ~ Gandhi
                      "The flogging will continue until morale improves." ~ Unknown

                      Comment


                      • #12
                        Originally posted by Betorq View Post
                        I know people who've bought their grains from Culture for Health, expensive to say the least imo. They sell kombucha starter kits for $25 which is crazy expensive as people give that stuff away, they want to unload it as it propagates & stockpiles so fast. Imo, just network on local Meetup.com, fermentation & Weston A Price boards locally & find some for free. Then pass it along to others for free too...
                        Yea, sorry. I know they are pricey. I live pretty much in the middle of nowwhere when it comes to finding what some would consider unusual. I tend to have to order some things when I can't find them at the food coop (which is an hour drive away).
                        Some people just need a sympathetic pat... On the head... With a hammer.

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                        • #13
                          I got my kefir grains from an older gentleman and I have given them to a family that goes to my raw milk farm. Most of the time I feed the excess grains to my chickens but I do like passing them along.

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