Watermelon Kimchi Recipes
WATERMELON KIMCHI
Almost every Korean meal features kimchi and though it's often made with napa cabbage, recipes vary by region and can incorporate a range of ingredients, depending on what's fresh and in season. Using watermelon rind preserves the beloved summer fruit, so none goes to waste
Provided by Food Network Kitchen
Categories condiment
Time 12h20m
Yield about 4 cups
Number Of Ingredients 9
Steps:
- Sprinkle the watermelon rind with the salt and toss to combine. Set aside for 30 minutes until the moisture has drawn out. Drain the rind and pat dry on a paper-towel-lined baking sheet.
- Add 1 cup of the watermelon flesh, fish sauce, sugar, garlic, ginger and onion to a food processor. Pulse until combined. Transfer to a bowl and stir in the gochugaru. Add the drained watermelon rind and the scallions and toss to combine. Transfer to a jar and let it rest for at least 12 hours before serving.
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- Slice the watermelon rind into 2-inch or so pieces, then use a vegetable peeler to scrape the rind into super thin slices. Don't worry about evenly sized pieces. Place the thin watermelon slices into a colander and sprinkle with the salt. Toss well, and let sit in the sink to drain for about 30 minutes.
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- Rinse the watermelon rind with cold water, then squeeze it in handfuls to remove excess water. Spread out the watermelon rind on a clean, dry dishtowel. Roll up the dishtowel with the rind in it, and squeeze it out over the sink to remove as much water as possible. Unroll the dishtowel and add the watermelon rind to the marinade. Toss to combine.
- Transfer the kimchi to a clean jar, cover, refrigerate, and let marinate for at least 24 hours before serving. Top with the sesame seeds if desired.
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