Watermelon rind kimchi

Method

1. Prepare the watermelon rind: Remove the outer green. Cut the white part of the watermelon rind into strips or bite-sized pieces.
2. Salt the rind: In a bowl, toss the watermelon rind with salt and let it sit for 30 minutes. This helps draw out excess moisture and enhances the texture. Drain the excess liquid off before the next step.
3. Mix the seasonings: In a blender, combine rice wine vinegar, garlic, gochugaru, and watermelon juice. Blend well to form a paste. Add this mix to your bowl of salted (drained) watermelon rind. Mix till well coated.
4. Serve: For best flavour let it sit for 30 minutes before serving. Best enjoyed straight away! Unlike traditional cabbage kimchi, this version doesn’t store as well in your fridge for a long time. Consume within the next day or so for the best flavor and texture.