Name: Kimchi With Watermelon Rind recipe by Alka Jena at BetterButter
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 12
Ingredients: 2 Cups - Watermelon rind ( White part) julienne; 1 Cup - Korean radish or daikon, peeled and cut into matchsticks; Salt to taste; Water to soak the daikon and rinds; 1 inch piece- Ginger, grated; 5 to 6 cloves - Garlic, grated; 1 to 5 tablespoons - Korean red pepper flakes( gochugaru); 1/2 Cup - Chives, cut into pieces; 1 tablespoon - Honey

ABOUT Kimchi With Watermelon Rind RECIPE

The Kimchi is spicy, sweet, salty, peppery, and refreshing. This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce. In place of cabbage I have used watermelon rinds as we are having a lot of watermelon these days to beat the heat. There are various ways in which you can use the Kimchi in your day to day cooking. You can add to your scrambled eggs, in Tacos, fried rice, burgers and even on noodles.

Ingredients Serving: 12

2 Cups - Watermelon rind ( White part) julienne
1 Cup - Korean radish or daikon, peeled and cut into matchsticks
Salt to taste
Water to soak the daikon and rinds
1 inch piece- Ginger, grated
5 to 6 cloves - Garlic, grated
1 to 5 tablespoons - Korean red pepper flakes( gochugaru)
1/2 Cup - Chives, cut into pieces
1 tablespoon - Honey

Instructions

Cut the watermelon lengthwise into quarters and remove the cores. Peel the green cover and take out the white part only. Cut the watermelon rind into thin strips of about 2 inches long.
Place the rind strips in a large bowl and toss with the salt. Let sit for 1 hour.
Rinse the watermelon under cold water and drain in a colander for 15 to 20 minutes. Cut the radish into long stripes.I have used my radishes which I have preserved during season. You can use fresh ones if available.
Meanwhile, combine the garlic, ginger, honey, in a small bowl and mix to form a smooth paste. Mix in the gochugarua for taste .
Gently squeeze out remaining water from the watermelon rind and return it to the bowl along with the radish and seasoning paste.
Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of head space. Seal the jar with the lid.
Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar.
Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. Taste a little to check if the kimchi tastes ripe enough for your liking.
Transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

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