By Chef Jo Ann Kim
Makes about 12 oz
1 1/2 cup cucamelon
2 cups water
1 1/2 tbsp Kosher salt
Combine water and salt into a clean, hermetic glass jar. Add
cucamelon and a pickle weight to weigh cucamelon down, below
the liquid level line.
Keep in a cool, dark place for 2-3 days to fully ferment.
Afterwards, may store in the refrigerator and will keep well
for two weeks.