Juicy Watermelon Kimchi

Here is my twist on traditional kimchi, made with fresh watermelon rind instead of cabbage, mixed with Korean red pepper flakes, garlic, ginger, and fish sauce for that authentic fermented flavor.

This watermelon kimchi is such a fun summer project when I have leftover rinds from our backyard barbecues. I always make a double batch since my kids love snacking on it straight from the jar. Who knew watermelon scraps could turn into something so tasty?

What Kind of Watermelon Should I Use?

For watermelon kimchi, you’ll want to look for a ripe, firm watermelon since we’re mainly using the rind. Any variety of watermelon will work, but seedless watermelons are easier to work with since you won’t have to dodge seeds while preparing the rind. The key is finding a watermelon with a thick, crisp rind – you can test this by thumping the watermelon, which should produce a hollow sound. When preparing the rind, make sure to remove all the pink flesh (save it for snacking!) and the tough dark green outer skin, leaving just the white part which will absorb all those tasty kimchi flavors.

Options for Substitutions

While traditional kimchi has some must-have ingredients, this watermelon version allows for some creative swaps:

• Gochugaru: This Korean red pepper powder gives kimchi its signature flavor and color, but if you can’t find it, use a mix of regular red pepper flakes and sweet paprika (4 tablespoons total). The taste won’t be exactly the same, but you’ll still get that nice spicy kick.
• Plum syrup (mesil): If plum syrup isn’t available, try honey or brown rice syrup as alternatives. You could even use 1 tablespoon of brown sugar mixed with 1 tablespoon of water.
• Sea salt: Any coarse salt works here – kosher salt is a great substitute. Just avoid table salt as it can make the kimchi taste too sharp.
• Fresh garlic: While fresh is best, you can use jarred minced garlic in a pinch. Use about 3 tablespoons of pre-minced garlic to replace the 6 fresh cloves.
• Watermelon juice: If you don’t have fresh watermelon for juice, you can use apple juice or even water mixed with a teaspoon of sugar. The goal is to add a touch of sweetness.

Watch Out for These Mistakes While Making

The biggest challenge when making watermelon kimchi is not properly preparing the watermelon rind – you’ll want to remove all traces of pink flesh and the tough green outer skin, leaving only the white part, which should be sliced into uniform pieces for even fermentation.

A common error is skipping the salting step or not letting the rind sit long enough with salt (at least 2 hours), which helps draw out excess moisture and creates the perfect texture for fermentation – make sure to rinse and thoroughly dry the rind after salting to avoid an overly salty final product.

Temperature control is crucial during fermentation – keeping your kimchi at room temperature (around 68-72°F) for the first 1-2 days helps kickstart the process, but storing it in the refrigerator too late can lead to over-fermentation and an unpleasantly sour taste.

For the best flavor development, taste your kimchi daily during fermentation, and remember that a proper seal on your container is essential – any exposure to air can lead to unwanted mold growth or off-flavors.

What to Serve With Watermelon Kimchi?

This unique spin on kimchi makes a fantastic side dish for Korean barbecue, especially grilled meats like bulgogi or kalbi. The sweet-spicy combo of watermelon kimchi pairs really nicely with rice bowls – try it with a simple bowl of steamed white rice topped with a fried egg and some sesame oil. You can also serve it alongside other banchan (Korean side dishes) as part of a larger Korean meal, or add it to sandwiches and wraps for an unexpected punch of flavor. If you’re keeping things simple, it’s great as a topping for plain rice or mixed into cold noodle dishes on hot summer days.

Storage Instructions

Ferment: Let your watermelon kimchi ferment at room temperature for 1-2 days until it develops that nice tangy flavor you’re looking for. You’ll notice some bubbles forming – that’s a good sign! Just remember to ‘burp’ the jar daily by quickly opening and closing the lid to release built-up gases.

Keep: Once your kimchi reaches your preferred level of fermentation, pop it in the fridge in an airtight glass container. It’ll continue to slowly ferment and develop deeper flavors for up to 2 months. The longer it sits, the more sour it becomes – but that’s part of the fun!

Tips: Always use clean utensils when scooping out your kimchi to prevent unwanted bacteria from crashing the fermentation party. If you notice the kimchi getting too sour for your taste, try using it in cooked dishes like stews or fried rice.

Preparation Time	15-20 minutes
Cooking Time	1 hour
Total Time	1 hour 15-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 5-7 g
• Fat: 2-4 g
• Carbohydrates: 45-55 g

Ingredients

• 2 pounds watermelon rind, sliced
• 3 tablespoons sea salt, coarse
• 6 garlic cloves, minced
• 5 tablespoons gochugaru or coarse red chili flakes
• 2 tablespoons plum syrup (mesil)
• Chopped green onions
• Sesame seeds
• 1/3 cup freshly blended watermelon juice

Step 1: Prepare and Salt the Watermelon Rinds

Begin by removing the green outer layer of the watermelon rinds and keeping only the white part.

Slice the white part thinly and place it into a wide bowl.

Sprinkle sea salt over the rinds and toss them until the salt is well dissolved.

Cover the bowl with a wrap and let it sit at room temperature for 30 minutes.

After the initial 30 minutes, toss and flip the rinds to ensure even pickling, re-wrap, and let it sit for another 30 minutes.

Step 2: Make the Kimchi Seasoning

While the watermelon rinds are pickling, prepare the kimchi seasoning.

Gather all the seasoning ingredients you plan to use, combine them in a bowl, mix well, and then set the mixture aside for later use.

Step 3: Rinse and Prepare the Rinds

After the rinds have sat in salt for a total of 1 hour, remove them from the bowl.

Rinse the rinds thoroughly in cold water twice to remove excess salt, then squeeze out as much water as possible to ensure they’re not too wet.

Step 4: Combine Rinds with Seasoning

Place the rinsed and squeezed rinds into a mixing bowl.

Add the prepared kimchi seasoning and work it into the rinds until they are well and evenly coated.

Ensure all the rinds are covered in seasoning for maximum flavor.

Step 5: Garnish and Serve

Once the seasoning is well incorporated, sprinkle sliced scallions and sesame seeds over the rinds as a garnish.

Serve immediately for the freshest taste, and be sure to consume within 2 days for optimum flavor and texture.

Store any leftovers in a glass container in the refrigerator.