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Watermelon Rind Kimchi

A traditional Korean side dish, kimchi has made its way into mainstream menus in a big way. Use the whole watermelon by enjoying the red flesh fresh, but preserving the rind (the white part) by turning them into watermelon rind kimchi!

Watermelon Rind Kimchi
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  • 2 cups (500 mL) watermelon rind (white part only, from about 1/2 of a seedless watermelon), all green waxy skin removed.
  • 1 Tbsp (15 mL) kosher salt (should be iodine free, which can inhibit fermentation)
  • 1 bunch chives, cut into 2 inch pieces
  • 1 inch piece of ginger, julienned
  • 2 garlic cloves, minced
  • 1 Tbsp (15 mL) gochugaru (Korean chili flakes)
  • 1 Tbsp (15 mL) 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.


Nutritional Analysis Per Serving: 54 Calories, 0.8 g Total Fat, 0 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol, 1470 mg Sodium, 11.9 g Carbohydrate, 0.5 g Fibre, 4.4 g Sugars, 1.3 g Protein

This recipe was kindly provided by our featured member, Watermelon Board!

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