Watermelon Rind Kimchi

Watermelon Rind Kimchi

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Ingredients

• 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

Instructions

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.

Notes