📝 About This Recipe
Transform your summer waste into a culinary treasure with this vibrant, crunchy Korean-style ferment. This recipe utilizes the crisp white rind of the watermelon, which acts as a perfect vessel for the bold, spicy, and umami-rich flavors of traditional gochugaru and fermented fish sauce. It is a refreshing, sustainable twist on classic radish kimchi that offers a unique sweetness and a satisfying snap in every bite.
🥗 Ingredients
The Rind Base
- 6 cups Watermelon Rind (peeled of green skin, cut into 1-inch cubes)
- 2 tablespoons Sea Salt (coarse Korean sea salt preferred)
- 1 tablespoon Granulated Sugar (to help draw out moisture)
The Porridge (The Binder)
- 1/2 cup Water
- 1 tablespoon Glutinous Rice Flour (also known as sweet rice flour)
The Kimchi Paste
- 1/2 cup Gochugaru (Korean red chili flakes; adjust for spice preference)
- 3 tablespoons Fish Sauce (use vegan fish sauce or soy sauce for a vegetarian version)
- 1 tablespoon Salted Shrimp (Saewoo-jeot) (finely minced)
- 4 cloves Garlic (finely grated or minced)
- 1 teaspoon Ginger (peeled and grated)
- 1/4 cup Onion (grated into a pulp)
Aromatics & Garnish
- 4 stalks Scallions (cut into 1-inch lengths)
- 1/2 cup Carrot (julienned into thin matchsticks)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
-
1
Prepare the watermelon by slicing away the hard green outer skin using a vegetable peeler or sharp knife. Trim off most of the pink flesh, leaving just a hint of pink for color and natural sweetness.
-
2
Cut the prepared white rind into uniform 1-inch cubes and place them in a large non-reactive mixing bowl.
-
3
Sprinkle the coarse sea salt and 1 tablespoon of sugar over the rind cubes. Toss thoroughly with your hands to ensure every piece is coated. Let it sit at room temperature for 1 hour to draw out excess water.
-
4
While the rind brines, make the porridge. In a small saucepan, whisk together 1/2 cup water and 1 tablespoon glutinous rice flour. Simmer over medium heat, stirring constantly, until it thickens into a translucent paste (about 3-5 minutes). Remove from heat and let cool completely.
-
5
In a medium bowl, combine the cooled rice paste, gochugaru, fish sauce, minced salted shrimp, grated garlic, grated ginger, and grated onion. Stir well until it forms a thick, vibrant red paste.
-
6
After 1 hour of brining, the watermelon rind should have released a significant amount of liquid. Drain the liquid, but do not rinse the rind; the remaining salt is necessary for flavor and preservation.
-
7
Add the julienned carrots and sliced scallions to the bowl with the drained watermelon rind.
-
8
Pour the kimchi paste over the rind and vegetables. Using gloved hands (to prevent chili burn), massage the paste into the rind until every piece is beautifully coated in red.
-
9
Taste a piece of the rind. It should be slightly salty and spicy. Adjust with a splash more fish sauce if needed.
-
10
Pack the kimchi tightly into a clean glass jar, pressing down firmly to remove air pockets and ensuring the liquid rises to cover the vegetables.
-
11
Leave about 1-2 inches of headspace at the top of the jar to allow for expansion during fermentation. Close the lid loosely.
-
12
Let the jar sit at room temperature in a cool, dark place for 24 to 48 hours. You will see small bubbles forming, indicating active fermentation.
-
13
Once it smells pleasantly sour and tangy, tighten the lid and move it to the refrigerator. It is ready to eat immediately but tastes best after 3-5 days of cold aging.
💡 Chef's Tips
Always use a clean vegetable peeler to remove the green skin; if any green remains, the texture will be too tough. Do not skip the rice flour porridge; it helps the seasoning 'stick' to the smooth surface of the rind. If you prefer a vegan version, substitute the fish sauce and salted shrimp with a high-quality vegan fish sauce or double the amount of soy sauce. Press the kimchi down every time you take some out of the jar to keep the rind submerged in the brine, preventing spoilage. Use Korean coarse sea salt (Cheonilyeom) if possible, as it contains minerals that keep the vegetables crunchy during fermentation.
🍽️ Serving Suggestions
Serve as a bright, crunchy side dish (banchan) alongside grilled Bulgogi or Galbi. Top a bowl of chilled Bibim Guksu (spicy cold noodles) for an extra layer of texture. Roughly chop the kimchi and fold it into a savory kimchi pancake (pajeon) batter. Pair with a glass of chilled Makgeolli (Korean rice wine) for a traditional snack experience. Use the leftover kimchi brine to spice up a Bloody Mary or a spicy Michelada.