How to pickle watermelon rind? The most popular pickling methods on the Internet are revealed!
In the past 10 days, the topic of pickling watermelon rind has soared on social platforms and food forums. Many netizens have shared their own creative pickling methods, and even spawned interesting activities such as the "Watermelon Rind Pickle Challenge". This article will combine popular discussions on the Internet to sort out the most practical methods for pickling watermelon rinds.
1. Watermelon rind pickling popularity data across the Internet
| platform | Number of related topics | Highest number of likes | Popular keywords |
|---|---|---|---|
| Douyin | 12,000 | 456,000 | #watermelonrindpicklechallenge |
| little red book | 6800 | 123,000 | "Watermelon rind waste utilization" |
| 3200 | 89,000 | #summerlimited pickles | |
| Station B | 420 | 57,000 | “N ways to eat watermelon rind” |
2. Classic pickling method (3-day quick version)
This is currently the most popular entry-level formula, with a simple operation and a success rate of 98%:
| Material | Dosage | Processing method |
|---|---|---|
| watermelon white flesh | 500g | Peel and cut into strips |
| salt | 15g | Pickled in layers |
| white vinegar | 100ml | Boil and cool |
| white sugar | 30g | Join in layers |
| garlic slices | 10g | For Titian |
3. TOP3 Innovative Pickling Methods
According to experimental reviews by food bloggers, these novel recipes have recently triggered a large number of imitations:
| genre | Special ingredients | Fermentation time | Taste characteristics |
|---|---|---|---|
| Thai style | fish sauce + lemon leaves | 5 days | Hot and sour appetizer |
| Sichuan style kimchi | Two Vitex + Zanthoxylum bungeanum | 7 days | Crispy and Spicy |
| Japanese style pickles | kombu + mirin | 2 hours | Light, fresh and sweet |
4. Suggestions from professional chefs
1.Key to material selection: Choose a watermelon rind with a thickness of more than 1cm, and remove the green rind completely.
2.Dehydration Tips: First soak in 3% salt water for 2 hours, then use heavy objects to press out the water.
3.Sterilization points: The container needs to be scalded in boiling water and avoid contact with oil during the pickling process.
4.Flavor upgrade: Add 5% pear juice to increase the natural sweetness, and add a little perilla leaf to enhance the aroma.
5. Feedback from netizens
| Question type | frequency of occurrence | solution |
|---|---|---|
| moldy | 23% | Increase salt content to 20% |
| Not crispy enough | 35% | Add 0.5% edible lime water |
| Too salty | 18% | After pickling, soak in water for 1 hour |
| Single flavor | 24% | Served with mixed pickled carrots/white radish |
6. Special reminder from nutritionists
Watermelon rind contains active ingredients such as citrulline and lycopene, but has a high sodium content. Suggestions:
1. Patients with hypertension should consume no more than 50g per day.
2. Pair with foods rich in vitamin C (such as colorful peppers) to promote iron absorption
3. Fermented pickled products need to be kept refrigerated and consumed within 7 days.
Now is the watermelon season, why not try these pickling methods that are hotly discussed on the Internet, and turn the watermelon rinds that would otherwise be discarded into appetizers! Remember to check in on social platforms to share your creations~
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