- 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
- 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.