Watermelon Rind Kimchi / 수박 김치

Watermelon rinds are turned into a Korean banchan specialty with the addition of gochugaru, garlic, green plum syrup, and sugar. Serve right away or let it ferment just like you would kimchi and enjoy!



 

Serves: 3 | Total Cooking Time: 2 hours

 

Ingredients
1lb Watermelon Rinds, thinly sliced
3 tsp Sea Salt
2 Garlic Cloves, minced
1 1/2 tbsp Gochugaru
1 tbsp Green Plum Syrup
1 tsp Raw Sugar

Garnish
Scallions, diced
Sesame Oil
Sesame Seeds



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