Watermelon Kimchi

1. 1

   Sprinkle the watermelon rind with the salt and toss to combine.

2. 2

   Set aside for 30 minutes until the moisture has drawn out.

3. 3

   Drain the rind and pat dry on a paper-towel-lined baking sheet.

4. 4

   Add 1 cup of the watermelon flesh, fish sauce, sugar, garlic, ginger and onion to a food processor.

5. 5

   Pulse until combined.

6. 6

   Transfer to a bowl and stir in the Korean chili flakes.

7. 7

   Add the drained watermelon rind and the scallions and toss to combine.

8. 8

   Transfer to a jar and let it rest for at least 12 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.