Watermelon Rind Kimchi is one of my favorite types of kimchi. It has a fruity and savory flavor with a delectable crunch. This recipe is delicious and FAIL-PROOF. It takes less than an hour to make.
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I first saw Watermelon Rind Kimchi made by Esther Choi, a famous Korean-American chef. I was shocked, honestly. It's something that I never thought about, but when you do, you realize how brilliant it is and wonder why you never came up with it yourself.
The rinds of watermelon are perfect vehicles for the flavors of kimchi. They're mild in flavor, like radishes, and have a wonderful crunch. I use a small amount of watermelon flesh in my recipe to give it a fruity taste, much like how Koreans puree apples or pears for kimchi.
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🥄 What is it?
Watermelon Rind Kimchi is simply kimchi that is made with watermelon rinds. It's made from a watermelon's rind, or outer layer, which is usually discarded. Instead of throwing away this portion, it's transformed into a delicious side dish.
When I make watermelon rind kimchi, I usually purchase an entire watermelon, scoop out the flesh for eating throughout the week, and then use the rinds for kimchi.
🧂 Ingredients
- Watermelon rinds - Remove the tough green skins. It's okay if some pink flesh is there.
- Salt - This recipe uses kosher salt. If you're using table salt, use half the amount specified; otherwise, it'll be too salty.
- Watermelon flesh - We will puree and use it in the marinade. It adds sweetness and a fruity flavor.
- Garlic, Ginger, Onion - Use fresh, not ground. Garlic and ginger have antimicrobial properties that help prevent harmful bacteria from growing on the kimchi.
- Gochugaru - Use the coarse grind of gochugaru. Choose the package which has the most vibrant color. If the color is dull, it's getting old.
- Fish Sauce - A good amount adds savory depth and gives it that funky kimchi taste.
- Scallions (or Korean chives) - They look pretty in the kimchi, and they add a grassy note.
🔪 Instructions
Step 1. Prepare the watermelon
Start by halving the watermelon. Take one of the halves and halve it again, resulting in four pieces. Proceed to cut each piece in half, then cut each into triangle slices.
Cut away most of the red flesh for each slice while leaving some lighter pink flesh on the rind. Carefully trim off the green skin in the thinnest slice possible. Proceed to cut the rind into small ½-inch chunks and transfer them to a large bowl.
Step 2. Salt the rinds
Place the watermelon rinds into a large bowl and toss with salt. Let it sit for 30 minutes, and then toss again, redistributing the salt. Let it sit for another 30 minutes, then rinse the watermelon rinds under cold tap water. Drain.
Transfer the rinds to a separate large bowl, squeezing them to remove excess water. If the rinds are still wet, use paper towels to remove moisture.
Step 3. Make kimchi paste
Place the watermelon flesh in a food processor and blend into a puree. Add the garlic, ginger, onions, and fish sauce, and blend until smooth.
Step 4. Combine
Add the kimchi paste, gochugaru, and scallions to the bowl of watermelon rinds and mix until well combined.
You can eat it immediately or let it ferment at room temperature for 1-3 days. Pack the kimchi tightly into a glass container, and wipe the rim with a clean, damp cloth to remove any excess kimchi paste. Loosely cover the jar with a lid and allow it to ferment at room temperature. When you're happy with the flavor, secure the lid and store it in the refrigerator for up to 1 month.
💭 Top Tips
- Choose a watermelon that is firm and free of bruises. If there are any bruises, make sure to cut them off.
- Ensure your cutting board, jars, bowls, and utensils are cleaned and sanitized to prevent harmful bacteria from growing.
👩🏻🍳 Variations & Substitutions
- Sprinkle on some sesame seeds at the end for extra flavor and texture.
- Scallions can be substituted with Korean chives for a more authentic flavor.
- For a vegan version, fish sauce can be substituted with soy sauce.
🥡 Storage & Leftovers
Storing: Store Watermelon Rind Kimchi in an airtight container in the refrigerator for up to 1 month. However, the rinds lose their crunchy texture over time, so consume the kimchi within one month for the best flavor and texture.
Freezing: I do not recommend freezing kimchi; it will ruin the texture.
📖 Recipe FAQs
The amount of time you ferment the kimchi is entirely up to you. The longer the kimchi ferments, the sourer the flavor becomes. Watermelon kimchi is actually delicious without any fermentation. I like eating it freshly made as that's when the texture is the best. I recommend starting with 1-3 days. It gets noticeably more sour but loses some crunchiness as the bacteria has had some time to work on the rinds.
It can be done without a food processor but is much more time-consuming. If you don't have a food processor, you can finely mince the watermelon flesh, ginger, and garlic with a sharp knife.
I recommend using glass containers for fermenting the kimchi as plastic containers will get stained by the gochugaru.
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📋 Recipe
Watermelon Rind Kimchi (EASY)
Equipment
- 1 mason jar
- 1 Easy Fermenter fermenting kit (optional)
- 1 food processor (optional)
Ingredients
- 5 cups cubed watermelon rinds (about ⅔ of a medium watermelon)
- 1 ½ tablespoon coarse kosher salt
- 1 cup watermelon flesh (cubed)
- 4-6 cloves garlic (about 2 tablespoons)
- ¾ inch knob ginger (about 1 tablespoon)
- ½ small onion (chopped)
- ¼ cup gochugaru
- ¼ cup fish sauce
- 2 scallion (green parts only, thinly sliced)
Instructions
- Start by halving the watermelon. Take one of the halves and halve it again, resulting in four pieces. Proceed to cut each piece in half, then cut each into triangle slices. Cut away most of the red flesh for each slice while leaving some lighter pink flesh on the rind. Carefully trim off the green skin in the thinnest slice possible. Proceed to cut the rind into small ½-inch chunks and transfer them to a large bowl.
- Place the watermelon rinds into a large bowl and toss with salt. Let it sit for 30 minutes, and then toss again, redistributing the salt. Let it sit for another 30 minutes, then rinse the watermelon rinds under cold tap water. Drain. Transfer the rinds to a separate large bowl, squeezing them to remove excess water. If the rinds are still wet, use paper towels to remove moisture.
- Place the watermelon flesh in a food processor and blend into a puree. Add the garlic, ginger, onion, and fish sauce, and blend until uniform.
- Add the kimchi paste, gochugaru, and scallions to the bowl of watermelon rinds and mix until well combined. You can eat it immediately or let it ferment at room temperature for 1-3 days. To ferment, pack the kimchi tightly into a glass container, and wipe the rim with a clean, damp cloth to remove any excess kimchi paste. Loosely cover the jar with a lid and allow it to ferment at room temperature. When you're happy with the flavor, secure the lid and store it in the refrigerator for up to 1 month.
Notes
- Choose a watermelon that is firm and free of bruises. If there are any bruises, make sure to cut them off.
- Ensure your cutting board, jars, bowls, and utensils are cleaned and sanitized to prevent harmful bacteria from growing.
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