Makes about 12 oz

Ingredients

• 1 1/2 cup cucamelon
• 2 cups water
• 1 1/2 tbsp Kosher salt

Steps

• 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!