Watermelon Rind Kimchi — SOOK

Name: Watermelon Rind Kimchi — SOOK
Cuisine: Asian, Korean
Ingredients: 400g watermelon rind, with little to no red flesh, the green skin peeled, sliced thinly; 1 Tbs coarse sea salt; 2 ½ Tbs Korean chilli powder; ½ tsp fish sauce; 2 tsp garlic, minced; 1 tsp ginger, minced; 1 spring onion, chopped; ½ tsp sesame oil; ½ tsp sesame seeds, toasted

2 steps

I’m Korean.  We don’t let anything go to waste.  We will eat almost all parts of anything edible.  Nose to tail, root to stem, seed to skin – everything is fair game to most Koreans when it comes to food.  This zero waste philosophy is not necessarily out of thrif

Updated at: Sat, 24 Aug 2024 17:23:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories138.6 kcal (7%)

Total Fat4.2 g (6%)

Carbs26 g (10%)

Sugars15.9 g (18%)

Protein3.4 g (7%)

Sodium7207.7 mg (360%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

400gwatermelon rind

with little to no red flesh, the green skin peeled, sliced thinly

1 Tbscoarse sea salt

2.5 TbsKorean chilli powder

½ tspfish sauce

2 tspgarlic

minced

1 tspginger minced

1spring onion

chopped

½ tspsesame oil

½ tspsesame seeds

toasted

Instructions

Step 1

Using your hands, massage the coarse sea salt into the watermelon rind in a large bowl. Leave for 30 minutes to let the salt draw out the moisture from the rind. Then rinse the rind under cold water, drain and gently squeeze the rind to remove any excess water.

Step 2

Combine all of the remaining with the rind and mix thoroughly. I use my hands with plastic gloves to make sure every centimetre of the rind is covered in the marinade. I recommend putting this in a glass jar or container since the chilli powder and garlic can permeate plastic forever. This can keep in the fridge for several weeks.

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