Best Watermelon Rind Kimchi
I bet you have never had Watermelon Rind Kimchi. I first saw it on Instagram last year and now it is my favorite type of kimchi to make. It has a very fruity flavor but it is still funky and salty like regular kimchi. You can eat it right away but I like to ferment mine for 1-3 days so it gets more sour.
Ingredients
- 2 pounds watermelon rind slices (about ¾ of a medium watermelon)
- 1 ½ tablespoons coarse kosher salt
- 1 cup watermelon flesh
- 5 cloves garlic
- ¾ inch knob ginger
- ½ small onion
- ¼ cup fish sauce
- ¼ cup gochugaru
- 2 scallion greens (thinly sliced)
Instructions
- Slice the watermelon into triangles. Cut away most of the red flesh while leaving some lighter pink flesh behind. Trim off the green skin and cut the rinds into small chunks. Transfer to a large bowl.
- Toss the watermelon rinds with salt and let them sit for 60 minutes. About halfway in between, toss them again to distribute the salt. After 60 minutes, rinse the rinds under cold tap water, then use your hands to squeeze them to remove excess water. Transfer to a large, clean bowl.
- Now, let's make the 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.
- Add the kimchi paste, gochugaru, and scallions to the bowl of watermelon rinds and mix until well combined. At this point, you can eat the kimchi immediately, but I recommend letting it ferment at room temperature for 1-3 days.
- To ferment, pack the kimchi tightly into a glass container, loosely cover it with a lid, and ferment at room temperature for 1-3 days. I like to check the flavor of the kimchi every 24 hours. When you are happy with the flavor, transfer it to the fridge where it will keep well for up to one month.
Nutrition
Calories: 59kcalCarbohydrates: 12gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 2668mgPotassium: 405mgFiber: 4gSugar: 4gVitamin A: 3199IUVitamin C: 6mgCalcium: 61mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!