Watermelon Rind Kimchi

A traditional Korean side dish, kimchi has made its way into mainstream culture in a big way! This recipe has been tweaked for the American palate by replacing cabbage with watermelon rind and the removal of fish sauce. You’ll be so glad you tried it!
Find this recipe and more at Watermelon.org.

[@justcarineinparis]

Thank you for sharing but you forgot a few steps :
- rince the salt and press the water out of the rinds
- add puréed cooked rice, puréed nashi pear (not honey, it’s antibacterial properties will interfere with the fermentation process) and soy sauce
- add dried wakame if you want the original fishy / shrimp flavour
- pack the jar to leave no air and cover with a cloth to prevent insects from getting in but allow gaz exchange.

[@sn232]

Recipe makes 1 pint. Very salty, reduce salt amount to 1/2-1 tsp, you can always add more if you'd like afterward. Otherwise very tasty! Do you add any water to your kimchi and press it down to reduce any air bubbles, so it is submerged under a brine?

[@littlejuicebox]

I really want to make this. But gochugaru isn't available for me, what else can I use?

[@WatermelonBoard]

You can substitute with paprika!