Watermelon Kimchi

Total Time:
12 hr 20 min
Prep:
20 min
Inactive:
12 hr

Yield:
about 4 cups
Level:
Easy

Ingredients
  • 1/4 seedless watermelon, rind removed, peeled and cut into 1-inch pieces, flesh reserved
  • 2 tablespoons kosher salt
  • 1/2 cup fish sauce
  • 1 tablespoon sugar
  • 6 cloves garlic
  • 1 inch piece fresh ginger, peeled
  • 1/2 medium onion
  • 1 cup Korean chili flakes
  • 1 bunch scallions, sliced
Directions
Watch how to make this recipe.
  • 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 Korean chili flakes. 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Labor Day