Watermelon Kimchi Recipes
WATERMELON KIMCHI
Almost every Korean meal features kimchi and though it's often made with napa cabbage, recipes vary by region and can incorporate a range of ingredients, depending on what's fresh and in season. Using watermelon rind preserves the beloved summer fruit, so none goes to waste
Provided by Food Network Kitchen
Categories condiment
Time 12h20m
Yield about 4 cups
Number Of Ingredients 9
Steps:
- Sprinkle the watermelon rind with the salt and toss to combine. Set aside for 30 minutes until the moisture has drawn out. Drain the rind and pat dry on a paper-towel-lined baking sheet.
- Add 1 cup of the watermelon flesh, fish sauce, sugar, garlic, ginger and onion to a food processor. Pulse until combined. Transfer to a bowl and stir in the gochugaru. Add the drained watermelon rind and the scallions and toss to combine. Transfer to a jar and let it rest for at least 12 hours before serving.
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REFRESHINGLY DAEBAK WATERMELON KIMCHI - ASIAN FOOD …
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Servings 5Total Time 45 mins
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Servings 5Total Time 45 mins
- Prepare watermelon. Peel the outer layer of the watermelon rind, leaving just a little rind, and throw out the outer layer peels. Cut the watermelon into your desired shape (de-seed if there is any). In a bowl, mix the watermelon together with salt and allow to sit for about 45 mins Rinse the watermelon and drain. | Salting helps get rid of the excess liquid from the watermelon | Sourcing out seedless watermelons would definitely make your job so much easier
- Combine. Combine the rinsed watermelon with leeks, garlic, Gochugaru, carrots, and honey. Transfer to a container, and close the lid.
- Allow to ferment. Allow to ferment at room temperature for about a day or two then transfer container to the chiller. It’ll be ready in about 6 days | Leaving your kimchi to ferment does so much in developing its flavour | Fermenting kimchi in glass container is preferred as the smell and color of kimchi stays if plastic container is being used. Unless you are planning to make the container as your dedicated kimchi container.
WATERMELON KIMCHI — THE MOM 100
2017-07-10 Directions. Slice the watermelon rind into 2-inch or so pieces, then use a vegetable peeler to scrape the rind into super thin slices. Don’t worry …
From themom100.com
Cuisine KoreanCategory Side DishServings 4Total Time 24 hrs 30 mins
From themom100.com
Cuisine KoreanCategory Side DishServings 4Total Time 24 hrs 30 mins
- Slice the watermelon rind into 2-inch or so pieces, then use a vegetable peeler to scrape the rind into super thin slices. Don't worry about evenly sized pieces. Place the thin watermelon slices into a colander and sprinkle with the salt. Toss well, and let sit in the sink to drain for about 30 minutes.
- Meanwhile, place the fish sauce, sugar, garlic, ginger, and kochujang paste in a food processor and process to combine. Turn the mixture into a large bowl and stir in the chili flakes, scallions, and red onion.
- Rinse the watermelon rind with cold water, then squeeze it in handfuls to remove excess water. Spread out the watermelon rind on a clean, dry dishtowel. Roll up the dishtowel with the rind in it, and squeeze it out over the sink to remove as much water as possible. Unroll the dishtowel and add the watermelon rind to the marinade. Toss to combine.
- Transfer the kimchi to a clean jar, cover, refrigerate, and let marinate for at least 24 hours before serving. Top with the sesame seeds if desired.
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2020-08-31 Instructions. Cut the watermelon rind into thin strips about 2 inches long. Place the rind strips in a large bowl and toss with the salt. Let sit for 1 …
From watermelon.org
Category AppetizersEstimated Reading Time 1 min
From watermelon.org
Category AppetizersEstimated Reading Time 1 min
- Cut the watermelon rind into thin strips about 2 inches long. Place the rind strips in a large bowl and toss with the salt. Let sit for 1 hour.
- For a less salty kimchi, rinse the rind and dry on paper towels. If you want more salt, no need to rinse. In a large bowl, combine the rind with the chives, ginger, garlic, gochugaru (add more or less gochugara depending on how spicy you like it) and honey. Stir to combine.
- Transfer the kimchi to a jar or another glass container with a tight fitting lid. Leave the kimchi out at room temperature for 2 days, then move to the refrigerator. The kimchi should be ready to use after about 5 days total.
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Recipe of Watermelon Kimchi Recipe food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Watermelon Kimchi Recipe . Get Food Network Kitchen's Watermelon Kimchi Recipe from Food Network. Visit original page with recipe. Bookmark this recipe to cookbook online . Yield: 4; Cooking time: …
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