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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
