Watermelon Rind Kimchi
Don’t toss that watermelon rind! Instead, turn it into a delicious, tangy, and slightly spicy watermelon rind kimchi. This quick and easy recipe helps reduce food waste while adding a crunchy side to your meals. Perfect for summer BBQs or as a zesty addition to rice bowls and wraps!
Ingredients:
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450g watermelon rind (white part only, green outer skin removed)
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½ tbsp salt
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1 tbsp rice wine vinegar
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2 garlic cloves
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2 tbsp gochugaru (Korean red pepper flakes)
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¼ cup watermelon juice
Instructions:
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Prepare the watermelon rind: Remove the outer green. Cut the white part of the watermelon rind into strips or bite-sized pieces.
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Salt the rind: In a bowl, toss the watermelon rind with salt and let it sit for 30 minutes. This helps draw out excess moisture and enhances the texture. Drain the excess liquid off before the next step.
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Mix the seasonings: In a blender, combine rice wine vinegar, garlic, gochugaru, and watermelon juice. Blend well to form a paste. Add this mix to your bowl of salted (drained) watermelon rind. Mix till well coated.
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Serve: For best flavour let it sit for 30 minutes before serving. Best enjoyed straight away! Unlike traditional cabbage kimchi, this version doesn’t store as well in your fridge for a long time. Consume within the next day or so for the best flavor and texture.
How to Use Watermelon Rind Kimchi:
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Serve as a side dish with rice, noodles, or grilled meats.
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Add to sandwiches or wraps for a tangy kick.
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Toss into salads for extra crunch and flavor.
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Enjoy straight from the jar as a refreshing snack!
Making watermelon rind kimchi is a fun and sustainable way to get more out of your fruit while adding a punch of flavour to your meals. Try this easy recipe and enjoy the benefits of fermented foods while cutting down on kitchen waste!