Sunday, April 11, 2010

Lessons from Watermelon Kimchi

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.

Would I make this kimchi again? Oh yes, I would.

Did you make yours?

Love and light,





18 comments:

  1. Hi Divina. Watermelon Kimchi is certainly something I have never tried before. I read your previous post and it looks delicious. I am not a fan of very hot food but on occasion I am daring. It is very colourful and I'm sure it was also very yummy.

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  2. Thanks for sharing the tips. I hardly buy water melon here but I should tell my friends who buy watermelon not to waste the rind :D

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  3. Sorry I didn't make one :) But maybe I can try the strips and stir-fry instead :)

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  4. Good to know. We will be attempting to make ours soon.

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  5. The idea of making watermelon rind kimchi is excellent. We don't need to waste anything when buying a big watermelon. I'll try some time when watermelon is in season here. :)

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  6. What inventive ideas for watermelon rind. These will come in handy this summer. Your creativity is quite inspiring.

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  7. Thanks for sharing your lessons. Must try to stir fry with beef and see how it tastes!

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  8. Thanks for sharing your tips.

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  9. Wow, what a great idea. I buy watermelon nearly every couple of days here in the summer. Will have to remember this when the season kicks in here again at the end of the year!

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  10. Thanks for these tips - it's nice to see the follow up, to save us from missteps. I haven't made it yet, but just wait until watermelon is in season around here!!

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  11. I'm usually not a fan of watermelon but this sounds really good, I can imagine the flavors develop as it ferments.

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  12. Thank you for the tips! I'm definitely looking forward to making kimchi sometime soon.

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  13. I still haven't made my kimchi but it is first on my list when I get back, especially with these great tips!

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  14. Divina, as usual very creative.Thanks for sharing your lessons.

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  15. Still I didn’t make it but the tips from a Kimchi master are always welcomed!

    Cheers,

    Gera

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  16. wow ...watermelon kimchi! thats a first for me!

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  17. I think this is an interesting idea. I'll have to try this once watermelons come into season over the summer.

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Your comments, suggestions, feedback are all welcome.