Ingredients
- 2 1/2 pounds watermelon rind, about ¼ of watermelon with the red edible flesh removed
- 1 teaspoon salt
Dressing:
- 4 Tablespoons rice vinegar
- 2 Tablespoons soy sauce
- 3 Tablespoons sugar
- 1 Tablespoon sesame oil
- 1 Tablespoon peeled and minced ginger
- 3 cloves garlic minced
- 1 Tablespoon Korean chili flakes (gocharu)
- 1 Tablespoon toasted sesame seeds
- Fresh ground black pepper to taste
Instructions
- Peel the outside skin off of the watermelon. Cut the rind into 1 inch thick pieces. Cut the rind “sticks” into ½ inch cubes. You should have about 6 ½ cups of cubes.
- Put the watermelon in a storage container. Add salt and toss to combine.
- Mix the rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic, chile flakes, sesame seeds, and black pepper together in a cup and stir until the sugar is completely dissolved.
- Pour the mixture over the watermelon cubes, and toss to combine. Refrigerate for a couple hours and then toss again.
- Let the watermelon rind kimchi marinate for at least 4 hours before serving though it is best the next day. It will last in the fridge for about 1 week. Serve cold.
Keywords: kimchi, watermelon rind, korean, condiments, pickles