5 ingredients or less, easy, gluten-free, korean, sides, vegan, vegetarian

Watermelon Rind Kimchi

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You can make kimchi out of almost anything, and watermelon rind is no exception. Spicy, tangy, and the perfect side to have with rice.

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Watermelon Rind Kimchi



Prep time


Cooking timeminutes


  • 1 lb watermelon rinds, peeled and cut into small squares

  • 1 tbsp kosher salt

  • 2 tbsp rice wine vinegar

  • 2 garlic cloves, minced

  • 2 tbsp gochugaru

  • Some watermelon fruit


  • Peel the skin off the rinds and chop the rinds into cubes. Coat in salt and let sit for 15 minutes. Toss to redistribute the salt and let sit for another 15 minutes.
  • To a separate bowl, add vinegar, garlic, green onion, gochugaru, Stir to combine. Mash watermelon into the seasoning until it combines into a paste.
  • Drain and wash the excess salt off the watermelon rind under cold running water. Squeeze out excess moisture. Mix the watermelon rinds with the spicy paste.

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