Make the brine: In a large saucepan, heat 2 cups of water until simmering. Remove from heat and stir in kosher salt until fully dissolved. Let cool completely. Add remaining 10 cups water and stir to combine.

Slice and cut watermelon into small triangles or chunks, with rind and outer skin still attached. Pieces should be about 1½ inches thick.

In a wide mouth crock or container, layer watermelon with garlic, peppercorns, celery and dill to the top of the container, leaving about an inch at the top. Fill the container with the saltwater brine to cover the watermelon. Place a small plate that fits inside the container on top of the watermelon to keep it submerged.

Cover the container with a double layer of cheesecloth and secure with a rubber band around the outer rim of the container. This will allow it to breathe but keep out any dust or dirt. Place container somewhere dark, undisturbed and not too cold - a clean unused corner of a closet or a cabinet under a sink. After 24 hours, the lacto-fermentation will start to take effect. Taste after 2-3 days. The watermelon should have a nice sweet-sour tang.

If you like it as is, transfer to glass jars and place in the fridge to slow the fermentation. If you prefer a tangier, more fermented flavor, leave for another 12-24 hours, then transfer to a jar in the fridge. The watermelon will continue to ferment slowly. Always keep it in the fridge and serve it ice cold. It will last for up to 1 month in the fridge.

Chefs tip: Do not discard the brine! It’s amazing in dirty martinis, vinaigrettes, icy vodka chasers, and just plain, in a small glass as a very effective hangover tonic!