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Begin by chopping the watermelon, onion, and garlic. Add the chillies whole or chopped, based on your heat preference. Incorporate the smoked paprika flakes and chipotle powder for a delightful smoky flavor.
Next, weigh your mixture and add salt at a ratio of 2–3% of the total weight. If you are using a starter culture, mix it in at this stage. Ensure everything is combined well so that the salt is evenly distributed and starts to draw out the juices.
Transfer the mixture into a clean jar, pressing it down firmly with a weight or your hands to ensure the liquid rises and covers the solids. This anaerobic environment is crucial for successful fermentation.
Seal the jar loosely or use an airlock, then place it on a shelf at room temperature. After three days, check for bubbles forming. Taste the mixture for acidity and continue fermenting until it reaches your desired tanginess, which may take a few more days.
Once the fermentation is complete, blend the mixture until smooth. Store it in a jar in the fridge, where it can last for months and often improves in flavor over time—some batches have been noted to still be excellent after six months!