I'd like regular ancestral cooking emails!
Watermelon rind ferment. I added garlic, coriander seeds, yellow mustard seeds and black pepper. Never done this before – thinking of cracking it open early next week, so I’ll let you know how it tastes!
I juiced most of the flesh. It’s sitting in a glass jar with water kefir grains now. Hoping I’ll have a fizzy pink kefir nectar soon.
I love summer in Italy :-)