Watermelon kimchi recipe

For several years, my mother and I successfully grew small yellow heirloom watermelons, the lemon-colored flesh brimming with citrusy flavor. The flavor was so unique that I hated throwing out the rinds with the compost. After reading about Southern watermelon rind pickles, I wondered if I could make kimchi out of the rinds. Turns out, you can—with the firm, light-green part of the rind, at least! Though the recipe here suggests using gochugaru, saeu-jeot (Korean salted shrimp), ginger…

I bet you have never had Watermelon Rind Kimchi. I first saw it on Instagram last year and now it is my favorite type of kimchi to make. It has a very fruity flavor but it is still funky and salty like regular kimchi. You can eat it right away but I like to ferment mine for 1-3 days so it gets more sour.

If you love watermelon, save the rinds and make this delicious Watermelon Rind Kimchi! Balanced with crunchy texture, refreshing flavors and some heat! So addictingly good and perfect as a summer side dish!

Collection of recipes for the whole watermelon – flesh, juice, and rind. Fruit salsa, grilled watermelon, beverages, and more!

This base recipe can be applied to all sorts of vegetables. Eat it fresh or allow it to ferment for up to three days at room temperature.

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Fermented watermelon rind salsa is tangy, refreshing, smoky and spicy. You will fall in love with this zero food waste recipe!

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Sour, spicy, crunchy chayote kimchi; the perfect Korean and Mexican fusion. This chayote kimchi recipe is unlike any kimchi you've ever tasted. It has the same sour and spicy flavor as regular kimchi but with an incredibly satisfying crunch.

You can make kimchi out of almost anything, and watermelon rind is no exception. Spicy, tangy, and the perfect side to have with rice.