Watermelon Rind Kimchi

Ensure no part of your watermelon goes to waste with this delightful and refreshing watermelon kimchi recipe. It combines spicy, savory-sweet flavors with a satisfying crunch. Keep in mind, unlike traditional kimchi, this recipe is best enjoyed within a few days to maintain its freshness.

Instructions

1. 1

   Peel the thin green skin from the watermelon and remove the flesh. Chop the rind into bite-sized pieces. Set the flesh aside for later use.

2. 2

   In a large bowl, toss the rinds with sea salt and cover. Let sit for at least 30 minutes to allow the rinds to release their water.

3. 3

   Meanwhile, blend together 1 cup of watermelon flesh, onion, ginger, and garlic until smooth. Some small chunks are okay.

4. 4

   In a small mixing bowl, combine the gochugaru, fish sauce, mirin, mulyeot, and watermelon puree.

5. 5

   Once the rinds have released water, rinse, drain, and squeeze out the excess water. Place the rinds in a large bowl.

6. 6

   Pour the puree over the rinds and toss with your hands until all pieces are coated.

7. 7

   If desired, garnish the kimchi with sesame oil, scallion, and sesame seeds.

8. 8

   Enjoy immediately or store in the fridge for 3-5 days.

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