How to Ferment Cucamelons

It is in 80s here lately and our cucamelons are producing lots of tiny mouse melons. We eat fermented veggies daily, so it is time to make some lactofermented cucamelons.
There is only one thing to remember -for each quart or liter jar, you will need 1-2 tablespoons of salt. And then you can add any veggies or spices you like. We chose parsley greens and root, and some baby bell peppers. When we have parsley root available, we add it, because it reduces the odds of kahm yeast forming. Kahm yeast is not harmful, but ruins the flavor, and looks very unappetizing.
Eat fermented cucamelons as a condiment or add them to the salads. Don't heat them as doing so would destroy beneficial bacteria. Add them to the soup or other dishes just after they cool down.

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