Watermelon Rind Kimchi

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Votes: 3
Rating: 3.67
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Yield: 4 servings
Prep Time: 1 hour
Cook Time: 10 minutes
A traditional Korean side dish, kimchi has made its way into mainstream menus in a big way. The benefits of fermented foods for gut health and the new dimension of flavours that develop through this process are two great reasons to give this a try! This recipe has been tweaked for the North American palate by replacing cabbage with watermelon rind and the removal of fish sauce. You’ll be so glad you tried it!


  • 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


  1. 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.
  2. 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.
  3. 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 Calories from Fat 7
% Daily Value*
Total Fat 0.8g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1470mg 61%
Total Carbohydrates 11.9g 4%
Dietary Fiber 0.5g 2%
Sugars 4.4g
Protein 1.3g 3%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe Provided by Industry Partner, The National Watermelon Promotion Board

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