Watermelon Kimchi

Watermelon Rind – white part only, cut into strips 1 lb

Kosher Salt 1 tablespoon

Garlic – minced 1 tablespoon

Green Onions – chopped ½” 6 each

Yellow Onion – cut into strips ½ onion

Ginger – peeled, minced 1 each

Honey 1 tablespoon

Watermelon Juice – (pureed pulp, seeds strained) ½ cup

Sambal Chili Paste 2 tablespoon (See Note)

Thai Chile Powder 1 teaspoon (See Note)

Korean Chile Powder 1 tablespoon (See Note)

Mixing Bowls 2 each

Mason Jars – 16 oz, 2 each

In a mixing bowl, combine the watermelon rind and salt. Toss for 5 minutes to evenly coat watermelon with the salt. Let set out at room temperature for one hour. Meanwhile, in a separate mixing bowl combine the rest of the ingredients. You can adjust the sambal and chile powders to your taste. Once the watermelon has sat for one hour, drain the excess liquid from the bowl and transfer the rind into the bowl with the rest of the ingredients. Toss for 3-5 minutes to ensure rind is evenly coated. Taste and adjust seasoning to your preference. Transfer kimchi to mason jars, secure lid and leave out at room temperature for 24 hours to begin fermentation. After 24 hours, taste the kimchi. It should be slightly sweet, fairly spicy, and have a nice crunch. Your kimchi is ready to serve! At the restaurant, we like to use this condiment with tacos, nachos, pork dishes, etc. Anything you would typically use coleslaw with, kimchi is a great substitute!

*Note – You can add adjust the amounts of sambal and chile powders to your personal preference. Traditionally kimchi is a very spicy condiment, but this recipe is great as a sweeter, less spicy condiment as well.