Watermelon Rind Kimchi

Watermelon Rind Kimchi is a refreshing and tangy side dish that is perfect for summer. The watermelon rind provides a sweet and crunchy base, while the gochugaru, fish sauce, rice vinegar, green onions, garlic, ginger, and sesame oil add a complex and flavorful kick. This kimchi is easy to make and can be enjoyed after just 24 hours of fermentation.

Watermelon Rind Kimchi has its roots in the traditional Korean dish of kimchi. Kimchi is a fermented cabbage dish that is made with a variety of spices and seasonings. The fermentation process gives kimchi its characteristic sour and spicy flavor. Watermelon Rind Kimchi is a variation on traditional kimchi that uses watermelon rind as the base instead of cabbage. This gives the kimchi a sweeter and more refreshing flavor. Watermelon Rind Kimchi is a popular side dish in Korea and is often served with rice, noodles, or vegetables.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 watermelon rind, cut into 1-inch pieces
• 1 cup gochugaru (Korean chili powder)
• 1/2 cup fish sauce
• 1/4 cup rice vinegar
• 1/4 cup chopped green onions
• 1/4 cup chopped garlic
• 1/4 cup chopped ginger
• 1 tablespoon sesame oil

Instructions

1. In a large bowl, combine all ingredients.
2. Mix well to combine.
3. Cover and refrigerate for at least 24 hours, or up to 3 days.
4. Serve with rice, noodles, or vegetables.

Why It Works

• The watermelon rind provides a sweet and crunchy base for the kimchi.
• The gochugaru, fish sauce, rice vinegar, green onions, garlic, ginger, and sesame oil add a complex and flavorful kick.
• The fermentation process gives the kimchi its characteristic sour and spicy flavor.