Don’t toss those watermelon rinds! With just a few simple ingredients, you can turn them into a refreshing summer kimchi that’s crunchy, tangy, spicy, and gut-healthy. This recipe uses only the white rind (not the pink flesh) for a unique, low-waste ferment that pairs perfectly with grilled dishes, rice bowls, or enjoyed straight from the jar.
The white rind of watermelon is packed with fiber, antioxidants, and citrulline (an amino acid that supports circulation), making it just as nutritious as it is sustainable.
Tools you'll need:
Ingredients:
- ~1.5 lb watermelon rind (about ½ large watermelon)
- 2 tsp sea salt (iodine-free)
- 1.5 tbsp rice vinegar
- 2 garlic cloves, minced
- 2 tbsp gochugaru (Korean red chili flakes)
- ¼ cup blended watermelon juice (from a few chunks of the flesh)
- 2–3 tbsp chopped green onion
Instructions:
-
Prepare the rind: Wash and dry your watermelon. Next, use a vegetable peeler to remove the tough green outer skin (you can compost the skin or blend it and freeze it to add to your smoothies for extra nutrients!). Cut the watermelon in half and place one half flesh-side down on the cutting board. Slice vertically into 1–2 inch planks, then rotate 90° and slice again to create stick-like pieces. From each stick, trim off the juicy pink flesh (set aside for snacking). You’ll be left with just the white rind sticks—ready to use for your kimchi! Slice the rind into thin strips.
-
Salt: Add the rind to a large bowl (place a scale underneath the bowl so you can easily weigh your rind) and sprinkle with sea salt. Toss well and let sit for 15 minutes. Mix again and let sit for another 30 minutes.
-
Season: To the bowl with your rinds, add the rice vinegar, garlic, gochugaru, and watermelon juice (blend a few watermelon chunks in a blender, no need to strain). Mix until the rinds are coated evenly. Add green onions and stir again.
-
Pack the jar: Transfer a few spoonfuls at a time into your Mason jar, pressing down with a Pickle Packer. Continue layering until you reach about 1.5-2" inches from the top.
-
Weigh it down: Place the Pickle Pebble on top to keep everything submerged in liquid (make sure everything is covered with the liquid, including the glass weight). Wipe the sides of your jar with a paper towel (on the inside and the outside).
-
Ferment: Cover with the Pickle Pipe and secure with the Tough Band. Leave at room temperature for 5–7 days, depending on your taste preference (shorter ferments = crunchier, longer ferments = tangier/softer).
-
Store & enjoy: Once it’s tangy to your liking, remove the Pickle Pebble and swap the lid for the Tough Top. Move your jar to the fridge.
Serving tip: It’s delicious as a side dish, on rice bowls, or even tucked into sandwiches for a spicy crunch!
Sources: https://www.mdpi.com/2076-3417/13/8/4882
