Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Yield 4 servings

Ingredients

  • 2 cups Watermelon Rind white part only, about 1/2 of a seedless watermelon, all green waxy skin removed
  • 1 tbsp Kosher Salt should be iodine free, which can inhibit fermentation
  • 1 bunch Chives cut into 2 inch pieces
  • 1 inch piece Ginger julienned
  • 2 cloves Garlic minced
  • 1 tbsp Gochugaru Korean chili flakes
  • 1 tbsp Honey

Instructions

  • Cut the watermelon rind into thin strips about 2 inches long. Place the rind strips in a large bowl and toss with the salt. Let sit for 1 hour.
  • For a less salty kimchi, rinse the rind well and dry on paper towels. If you want the salty flavour, no need to rinse. In a large bowl, combine the rind with the chives, ginger, garlic, gochugaru (add more or less gochugaru depending on how spicy you like it) and honey. Stir to combine.
  • Transfer the kimchi to a jar or another glass container with a tight fitting lid. Let it ferment by leaving the jar on the counter at room temperature for 2 days, then move to the refrigerator. The kimchi should be ready to use after about 5 days total.
Nutrition Facts
Watermelon Rind Kimchi
Amount per Serving
Calories
54
% Daily Value*
Fat
 
0.8
g
1
%
Sodium
 
1470
mg
64
%
Carbohydrates
 
11.9
g
4
%
Fiber
 
0.5
g
2
%
Sugar
 
4.4
g
5
%
Protein
 
1.3
g
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe Provided by Industry Partner, The National Watermelon Promotion Board
Watermelon Promotion Board Logo

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