WATERMELON RIND KIMCHI

WATERMELON RIND KIMCHI

(Subak Kkeopjil Kimchi)

A crisp, refreshing summer kimchi that transforms what's usually discarded into something addictive. The rind stays pleasantly crunchy even after fermentation.

NOTE: To make this easier, you can skip making the kimchi paste and use The Fermentary's kimchi paste instead - you can then decide how much paste you want .. more for a stronger flavour of course - and mix with the prepared vegetables.  This works for all our kimchi recipes and lets you focus on perfecting the vegetable preparation.

Makes: approximately 1 litre

Ingredients:

For the rind:

• 800g watermelon rind (white and pale green parts only)
• 2 tablespoons sea salt

For the kimchi paste: OR buy ours! 

• 3 tablespoons gochugaru (Korean chilli flakes)
• 4 cloves garlic, minced
• 2cm knob ginger, grated
• 2 tablespoons fish sauce (or salted shrimp - saeujeot)
• 1 tablespoon raw sugar or honey
• Optional: 1 tablespoon rice porridge or sweet rice flour paste (for traditional method)

Also add: 

• 4 spring onions, cut into 3cm pieces
• Optional: 1 small carrot, julienned
  

Method:

1. Prepare the rind: Remove all the hard green outer skin and pink/red flesh. You want only the white and pale green parts. Cut into matchsticks about 5cm x 1cm, or bite-sized chunks.
2. Salt: Toss the rind pieces with salt in a large bowl. Let stand 2-3 hours, tossing occasionally. The rind will release quite a bit of water and become flexible.
3. Rinse thoroughly: Drain and rinse the rind 2-3 times in cold water. Taste - it should be pleasantly salty but not overwhelming. Drain well and gently squeeze out excess water.
4. Make the paste: Combine gochugaru, garlic, ginger, fish sauce, and sugar. The consistency should be like a thick, spreadable paste. Add a splash of the drained rind liquid if needed.
5. Mix: Add the drained rind, spring onions (and carrot if using) to the paste. Wearing gloves, massage everything together until every piece is well coated.
6. Pack: Press firmly into a clean jar, leaving 3cm headspace. Press down to remove air pockets - liquid should rise to cover the vegetables. Weight if needed.
7. Ferment: Leave at room temperature for 1-2 days (faster in summer), then refrigerate. Best eaten within 1-2 weeks while still crisp.

Notes:

• The high water content means this ferments quickly - keep an eye on it
• It won't keep as long as cabbage kimchi due to the texture
• Delicious with cold noodles, in fried rice, or straight from the jar
• Can add Asian chives or garlic chives for extra flavour