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Watermelon Rind Kimchi

Watermelon Rind Kimchi Related:   appetizers, Asia, condiments & sauces, gluten-free, July 4th, pareve, snacks, vegan, vegetarian

Prep time: 30 minutes + 1 hour resting + 5 days fermenting

Cook time: None

Yield: About 1 cup

Watermelon is a summer staple, but you find yourself with lots of scraps after eating the juicy inside. Instead of throwing away your rinds, turn them into kimchi! While traditionally made with cabbage, the white part of the rind makes a delicious fruity side dish that has a hint of sweetness and big burst of flavor. Try it out on its own, or put it on a sandwich, in a stir-fry or even on some eggs.


  • 2 cups watermelon rind, white part only
  • 1 tablespoon kosher salt
  • 1 bunch chives, scallions or garlic scapes
  • 1-inch piece ginger, minced
  • 2 cloves garlic, minced (use less if using garlic scapes)
  • 3 tablespoons gochujang (red chili) paste
  • 1 tablespoon honey


  • Slice the watermelon rind into thin strips, about 1 to 2 inches long. Put the rinds in a large bowl and toss with salt, making sure each piece is coated. Let it sit for 1 hour.
  • Add the remaining ingredients to the salted watermelon rind and stir to combine. Transfer the kimchi to a jar or glass container that has a tight seal (mason jars are great for this). Let it sit out at room temperature for 2 to 4 days, then move to the refrigerator. The kimchi will be ready to use after 2 days in the refrigerator, but can be stored there for several weeks.

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