Traditional Chinese Homemade watermelon rind sauce ingredient recipe — Traditional Fermentation, Aging & Shelf-Stability Method

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In short: Traditional Chinese Homemade watermelon rind sauce ingredient recipe — Traditional Fermentation, Aging & Shelf-Stability Method. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1506 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Homemade watermelon rind sauceRaw material formula 500g watermelon rind, 500g sugar, 3g citric acid, 500ml cold water, 8g gelatinPreparation method 1. Wash the watermelon rind, cut it into pieces, and use a tissue masher to puree it (you can also chop it with a knife).2. …

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