Watermelon Kimchi 수박김치
Prep time
Total time
Serves: 4 Servings
  • 1 lb {white only} watermelon rind + 1 tb *coarse* sea salt
  • 3 minced garlic cloves
  • 1 ts minced ginger
  • 2 tb Korean red pepper flakes {gochugaru}
  • 2 chopped green onions
  • 1 tb honey
  • Optional: 1-2 ts baby brine shrimp
  1. In a large bowl, toss the rind with the coarse sea salt and set aside for about an hour. Taste test, and depending on how salty the rind has become, you can either drain or rinse/drain it.
  2. In another bowl, combine your garlic, ginger, pepper flakes, green onions, and honey (as well as the brine shrimp if you're using it).
  3. Combine your first and second bowls and mix to combine, taking care not to squeeze the rind too firmly.
  4. If your finished product does not include any shrimp, leave your kimchi on the counter for a day or two, just to jump start the fermentation process. Afterwards, keep refrigerated.
Time does not include inactive time.
Recipe by The Squishy Monster at http://thesquishymonster.com/2013/07/watermelon-kimchi.html