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!
- 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
- 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.
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!