Gently mix cubed and seeded watermelon and chopped mint in a medium-sized bowl. Transfer to a wide-mouth mason jar. Include any watermelon juice in the bowl.

Mix liquid whey, raw honey, and sea salt in a small bowl. Add a few tablespoons of filtered water as needed to mix thoroughly.

Pour the whey/honey mixture over the watermelon and mint in the mason jar.

Carefully drizzle in enough additional filtered water to just cover.

Secure the mason jar lid and very gently turn the jar twice to fully mix the fruit, mint, water, and whey/honey blend.

Open the lid and place a glass fermentation weight inside the jar to keep the watermelon chunks fully immersed in liquid as needed.

Re-affix the lid and leave it on the counter for 24 hours.

Refrigerate immediately.

To serve, drain off the liquid (use in smoothies) and place fermented watermelon and mint salad in a serving bowl garnished with a few fresh mint leaves. Alternatively, remove just a few watermelon chunks at a time from the mason jar and enjoy alone as a tasty cultured snack.

Refrigerated, this delicate cultured salad will remain fresh for eating for up to one week.