Watermelon Rind Kimchi
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!
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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.
Estimated Cost Per Serving:
Nutrition Facts
Watermelon Rind Kimchi
Calories
54
% Daily Value*
Fat
0.8
g
1
%
Carbohydrates
11.9
g
4
%
Fibre
0.5
g
2
%
Sugars
4.4
g
5
%
Protein
1.3
g
3
%
Sodium
1470
mg
64
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe Provided by Industry Partner, The National Watermelon Promotion Board
