Katsura Giant Pickling Melon (Cucumis melo var conomom)

Katsura Giant Pickling Melon (Cucumis melo var conomom): the original name is to be maintained, a translation would not be possible. We enter a particular "world", Asian pickling cucumbers, which mean pickled, in brine, fermented, in short, preserved, and so far it's common ground. The fact is that they are not cucumbers but immature melons, like Italian caroselli, but more similar to Asian ones, like the Xylangouro or the Armenian Serpent. Katsura has a compact and crunchy pulp, not very watery, unlike cucumbers with a never bitter taste, less herbaceous and more "round". In Japan it is not only used for pickling, its lack of water makes it suitable for a type of fermentation little known in the West: Nukazuke, traditional Japanese pickles obtained from the lactic fermentation of vegetables inside a bed of rice bran, salt and water called nukadoko. This centuries-old method enriches foods with probiotics, offering an umami, salty and sour taste, often consumed as a healthy side dish with rice. In the field: Katsura must be cultivated like a cucumber, with support for climbers already from the transplant. A good supply of potassium will improve the taste, which is already very pleasant. A rarity for those who love fermentation and, of course, Japan.