FOOD NEWS
You Can Use Your Watermelon Rinds To Make Kimchi
BY TRACY DOUCETTE
As we focus on minimizing food waste and better nutrition, some innovative recipes are using what we previously acknowledged as scraps. Enter watermelon rind kimchi.
Start by peeling off the outer green area and cutting the rind into one-inch pieces. Then, rub them with coarse salt and allow to sit for 30 minutes to draw out excess moisture.
To make the marinade for your watermelon rinds, combine Himalayan salt, carrots, radishes, scallions, ginger, garlic, sugar, fish sauce, and red pepper flakes in a glass bowl.
Rinse the salt from the watermelon rinds and gently squeeze them to eliminate any extra water. Add the rinds to the dressing and thoroughly toss (we use our hands, with gloves).
Finally, place the kimchi in a glass jar, and refrigerate. Watermelon rind kimchi is best served chilled and will taste even better after the ingredients have time to marry.