Last week I had an idea of making a watermelon rind kimchi and here are some lessons that I’ve learned from it just in case you want to make your own:
Make sure to cut off the soft flesh from the watermelon rind. The soft flesh will break down very quickly when you ferment them which results in an unpleasant texture. This is what happened when I used regular cucumbers which are peeled, deseeded and cut into cubes. Fermentation process differs from one ingredient to another.
This particular type of kimchi is not meant to be stored for longer periods of time. The cell structure of watermelon rind breaks down faster compared to Korean radish. Although they taste better the following day and the day after after, they become soft on the third day. I also have 2 jars of watermelon rind kimchi but I gave the other half to my brother.
Make the watermelon kimchi in smaller batches.
Cut the watermelon rind into larger pieces.
Cut down fermentation time as the kimchi will continue to ferment in the refrigerator.
I removed the additional water at the end of the recipe as the watermelon rind will continue to draw moisture out from the watermelon.
If you don't feel like making kimchi out of the watermelon rind, you can also cut them into strips and stir-fry them with chicken, beef or shrimps. They area also great cooked with other grains as a congee.