Turn your food scraps into a crunchy, tangy probiotic-rich condiment with this fermented watermelon rind kimchi. This gut-friendly recipe not only helps reduce food waste but also introduces beneficial bacteria to support digestive health.
What is Fermented Watermelon Rind Kimchi
Kimchi is a traditional Korean dish made from fermented vegetables, typically cabbage and radishes, seasoned with a spicy blend of garlic, ginger, and chili. Fermented watermelon rind kimchi is a creative twist on this classic, utilizing the often-discarded watermelon rind as the main ingredient. I love turning seasonal produce into gut healthy ferments and during the summer I am buying watermelon as much as possible. There is nothing better than a crisp, sweet, juicy watermelon on a hot way. But that also means I am producing a lot of scraps with the watermelon rind, so I decided to make use of them by turning them into this amazing Korean dish. I love that many traditional cuisines and cultures, including many Asian cuisines follow a nose to tail, root to stem way of eating – anything edible is used since it’s the most economical and sustainable way to eat.
Kimchi not only adds a delightful crunch and tangy flavor but also harnesses the benefits of fermentation. During fermentation, beneficial bacteria called probiotics break down sugars in the watermelon rind, producing lactic acid that helps preserve the kimchi while enhancing its nutritional profile.
The fermentation process transforms the watermelon rind into a rich source of probiotics, which are known to support a healthy gut microbiome, improve digestion, and boost the immune system. By making this fermented watermelon rind kimchi at home, you gain control over the ingredients, avoid added preservatives, and enjoy the satisfaction of creating a nourishing, flavorful condiment. It’s an excellent way to reduce food waste and introduce a variety of beneficial bacteria into your diet, all while enjoying a fresh, tangy twist on traditional kimchi.
Why You’ll Love Fermented Watermelon Rind Kimchi
- Reduce food waste. Practice using all edible parts of the food for the most sustainable and economical way of eating.
- Gut healthy probiotics. Fermented foods are one of the best things to have in your fridge if you want to support a healthy gut microbiome.
- Save money! Fermented foods are usually really expensive but very affordable and easy to make at home, plus I have never seen watermelon rind kimchi available in the store.
The Ingredients for Fermented Watermelon Rind Kimchi
- Watermelon. Chop up the watermelon, enjoy the juicy fruit, and use the white layer of the rind.
- Sea salt. Brings out the flavor but is also critical to the fermentation process.
- Carrots, daikon radish, green onions. Optional additions to your kimchi.
- Garlic, ginger, gochugaru, fish sauce. A simple blend of aromatics, spices, and umami to make your kimchi paste.
How to Make Fermented Watermelon Rind Kimchi
- Step One. Peel the outer green layer of the watermelon and discard that. Cut the pink fruit away from the white rind and save that for later. Chop the white rind into bite sized pieces.
- Step Two. Add the chopped watermelon rind to a colander and sprinkle with sea salt. This will soften the rind and draw out moisture. Let sit for 30 minutes.
- Step Three. While the rind sits, make the kimchi paste in a blender or food processor.
- Step Four. Rinse the salted watermelon rind. Toss it in a bowl with the kimchi paste and any other veggie additions. Massage until everything is evenly coated.
- Step Five. Pack the kimchi into a sanitized glass jar, pushing it down so that it is packed tightly. Top with a fermentation weight and ensure everything is submerged in liquid. Secure a lid.
- Step Six. Let the kimchi sit in a warm, dark spot. Burp the jar daily by unscrewing the lid to release any carbonation and avoid explosions. Let it sit out until it has reached your desired flavor – start tasting after 2 days. I like mine a bit more fermented so I let it sit for 6-7 days.
- Step Seven. Transfer the jar to the fridge. You can eat it straight away but it will continue to ferment slowly in the fridge and is best after 1 week.
Storing Fermented Watermelon Rind Kimchi
Store the kimchi in an airtight container in the fridge. Best consumed within 3-4 months. Always use clean utensils when serving the kimchi to avoid spoilage.
How to Serve Fermented Watermelon Rind Kimchi
Use it as you would any other kimchi – it’s great as a side dish to any meal or add it to a salad or a sandwich.
Gut Healthy Fermented Watermelon Rind Kimchi
Equipment
- 32oz wide mouth glass jar
- Fermentation weight
Ingredients
- 1 medium watermelon
- 1 tbsp sea salt
- 1 small Daikon radish peeled and julienned (optional, for added crunch and flavor)
- 2 carrots peeled and julienned
- 3-4 green onions chopped
- 4 cloves garlic roughly chopped
- 1 inch piece fresh ginger roughly chopped
- 2-3 tbsp gochugaru Korean red pepper flakes, adjust to taste
- 2 tbsp fish sauce or sub organic tamari
Instructions
- Wash the watermelon and use a sharp knife to peel the green outer layer off, being sure not to cut off too much of the white layer. Then, cut the pink flesh away from the white watermelon rind. Set aside the fruit. You should have just the white part of the rind. Slice the rind into small, bite-sized pieces.
- Place the watermelon rind pieces in a colander, sprinkle with 1 tbsp of sea salt, and toss to coat. Let it sit for about 30 minutes. This will help draw out excess moisture and soften the rind.
- While the salted rind sits, in a food processor or blender combine the garlic, ginger, gochugaru, fish sauce, and watermelon. Blend until smooth.
- After the salting period, rinse the rind pieces thoroughly under cold water to remove excess salt. Drain well.
- Add the rinsed watermelon rind to a bowl with the julienned daikon radish (if using), the carrot, and chopped green onions. Add the kimchi paste. Toss everything together until the rind pieces are well coated with the paste.
- Pack the mixture tightly into a sanitized, airtight jars, pressing down to eliminate air pockets. Leave some space at the top of each jar to allow for expansion during fermentation. Add a fermentation weight and push down, ensuring all of the rind and veggies are submerged in liquid.
- Seal the jar with a lid. Let it sit at room temperature out of direct sun for about 2-3 days to ferment. Check the jars daily to ensure the kimchi is submerged in liquid and burp the jars to avoid explosions. The length of fermentation depends on your taste preference; taste it after 2 days and let it ferment longer if you prefer a stronger flavor.
- Once fermented to your liking, transfer the jars to the refrigerator. The kimchi will continue to ferment slowly in the fridge and can be eaten over several months.