This recipe is featured in my ECookbook:
This unconventional watermelon rind kimchi has become one of my favorite creations, using leftover rinds that are often discarded. Freezing and collecting the rinds until I have enough to make this delightful dish has been a game-changer in minimizing food waste.
After 1 week...
By replacing the shrimp paste with soy sauce, this recipe can be made vegan-friendly, adding a savory umami flavor that perfectly complements the sweet and tangy taste of the watermelon rinds.
Once you try this flavorful kimchi, you'll be amazed at how it transforms the overlooked part of the fruit into a delectable and satisfying dish. Serve it over rice or get creative with sandwiches and wraps, making the most of every part of the watermelon and leaving nothing to waste. Let's get started with this unique and delicious watermelon rind kimchi recipe!
Ingredients:
(Make 3 medium jars)
Watermelon Rinds, 2 Large Watermelon
Carrots Julienned, 1 Large
Ginger Coarsely Sliced, 1"
Garlic Coarsely Minced, 6 Cloves
Scallions Coarsely Sliced, 2 Bunches
Coriander Coarsely Sliced, A Handful
Pink Himalayan Salt, 2 TBSP
Granulated Sugar, 2 TBSP
Gochugaru, 1/4 Cup Adjust To Preference
Fresh Watermelon Juice, 1/2 Cup
Shrimp Paste, 1 TBSP
Equipment:
Airtight Jars
Directions:
Slice off the skin from the rinds, taking care to remove as little of the flesh as possible.
Discard the skin.
Coarsely dice the rinds.
Transfer to a large mixing bowl.
Along with carrots, ginger, garlic, scallions and coriander.
Season with salt, sugar and chili flakes.
I am just using my hands to mix, making sure all the ingredients are coated well with the seasonings.
In a small bowl, mix together watermelon juice and shrimp paste.
Add to the mixing bowl as well.
Continue mixing until well combined.
Transfer into sterilized jars. Press with the back of a spoon to compact the kimchi.
Sealed and set aside in a cool and dry place for at least 3 days to 7 days.
After 24 hrs, remove the lid and using the back of a spoon, press and compact.
If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact.
Seal and keep in a cool and dry place.
Repeat this process every 24 hrs.
The longer you allow it to ferment, the tangier and more flavorful the tastes will be.
Once you are satisfied with the taste, chill it and keep it in the fridge.
It can be kept for up to 1 to 2 months.
Be sure to use clean utensils to consume the kimchi.
I will be using this kimchi for more recipes. Stay tuned...
Recipe Video:
This recipe is featured in my ECookbook: