Korean Watermelon Rind Kimchi Recipe
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- Опубліковано 5 лип 2024
- Bright, vibrant, and refreshing. The easier counterpart to conventional Kimchi.
Ingredients:
1 lb {white only} watermelon rind + 1 tb coarse sea salt
3 minced garlic cloves
1 ts minced ginger
2 tb Korean red pepper flakes {gochugaru}
2 chopped green onions
1 tb honey
Optional: 1-2 ts baby brine shrimp
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thanks for watching, Michael, hope you had a great 4th!!
Thanks so much! I hope you have a great weekend!
I just tasted my first attempt at this recipe. Not bad at all. I couldn't find the ground chili that I thought I had so I decided to make a very mild kimchi using paprika. My husband found the chili after I had mixed it, but I did add a little, still keeping it mild. After I tasted, my 3 yr old asked to taste. I didn't think she'd eat it, but she loved it and asked for more.
thank YOU for watching, Les!!
OMG, for decades I thought my wife was the ONLY person who made Watermelon Kimchi...next to Oi-kimchi this is my favorite.
thanks so much, Ken!
Very nice touch with the paprika! I'm so impressed by your little one...what an adventurous palate! Thank you so much for trying this, Emi =)
I was just looking at watermelon rind pickle recipes. This is awesome. Great work, Soog!
thank YOU! you always make me smile =)
Talk about creative! Loved this.
Watermelon season sure does bring a lot of rinds. This looks like a tasty dish Angie, very creative!
Incredible!!! I hate waste too but never would have thought to use this in kimchi! Thanks for this idea. I'm subbing!
thanks, J!!
Watermelon 🍉 is my favorite fruit too! I compost all my watermelon rind - makes the best compost for my garden! I tried pickling the rind and it was interesting. I’m Korean and love kimchi so I’m super excited to try this!!! Thank you. ❤️
Thank you so much for letting me know, JP! I hope you’re happy and well over there.
Wow I love watermelon but watermelon Kimchi I got to make this for my wife for a treat. I know she will just love it, and I got to give this recipe a try. Too cool!
Excited to try this. Thank you!!
I appreciate you being here, Cecily!
that's AWESOME news!!
I grew up eating watermelon rind preserves and pickles. I had no idea it would make good kimchi as well. Looks delish, Angie. Michael
thanks, Kitchenwitch! =)
Thank you thank you❤️😘💓 I love this recipe I made this and love love it❤️
That's awesome to hear. I hope you're having a great week so far, Karen! Thanks for watching!!
Wow Angie! Now this has to be the most interesting use of watermelon rind I've ever seen.
I love Kimchi. I often find myself nibbling on watermelon rinds. I think they taste like cucumbers. I will definitely be trying this. If you wouldn't mind could you spell the name of the hot pepper flakes that are best used for kimchi.
Love Love Love this one.
n I love this and this is a must try Angie. Great looking melon! I LOVE WATERMELON! My late great grandma on my late great Mommas side she used to candy and pickle the rind Angie. Have a lovely day. Thank you for sharing this wonderful recipe!
Please let me know how it turns out! =)
Be happy! I'm sure you'll remember again aaand, I can't seem to find any that are at a decent price anymore. I suppose that means it's nearing the end of watermelon season and that is the saddest thing of all :(
I've tried cantaloupe, pears/plums, apples, and lemons but I'm not quite sure about the others (I hear mixed reviews on strawberries) but it'd be fun to experiment! Lemme know if you get to ;)
meee too =)
Oh yum!!
it went in my belly =)
Can you do this with any other fruit?
thanks thanks =)
It's still juicy and refreshing but has a bit of a spicy zip and the longer it sits, the more intense the saturation of flavors become. It doesn't taste like conventional kimchi but has a slight "soured" taste. I would say it's a sweeter but still briny version of kimchi.
How does it taste fermented?
Thank you very much. I'll be seeking out the Gochugaru soon.
When I make Kimchi I use all the wrong stuff.
I really gotta get my butt to the Asian store for the right ingredients.
You are welcome Angie. What did you do with all that lovely melon you scooped Angie?
It'd be the best in bibimbap! Thanks for watching and hope you're having a great weekend!
you have such a great stage presence you should be on food network tv
Chelsea Jackson You are so kind. Thank you, Chelsea! Have a wonderful day, my friend!
yum yum :)
If you check out my website, I have 8 recipes for kimchi and kimchi dishes =)
Gochugaru ...hope you and your pretty girl are well!!!!
why wont kosher salt work?
It won’t dissolve the same way, is too salty, and doesn’t have the right base flavor to build upon.
I just ate watermelon yesterday... I wish I didn't throw away the rind... so sad :(
I realized it too late too and then...*facepalm!*
Would it be possible to shave the actual flesh of the watermelon to make a kimchi?
Hi, Jack! I wouldn't recommend it since it's so wet and contains much too much moisture. The initial brining process is important as it lends itself to the fermentation process.