By Chef Jo Ann Kim

September 2021

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.
  • Enjoy!