FOOD NEWS
Watermelon Kimchi Is Yet Another Reason You Need To Keep Those Rinds
By John Segura
Watermelon rind is a superfood that shouldn't be thrown away, and while kimchi is usually associated with cabbage, watermelon rinds make an excellent kimchi base.
In fact, according to Lauryn Chun, author of "The Kimchi Cookbook," kimchi is "actually more of an active verb … you can 'kimchi' just about anything."
Kimchi is made by soaking a vegetable in a brining solution to leech any surplus liquid before adding gochugaru, fish sauce, scallions, ginger, garlic, and optional sesame seeds.
The kimchi is then sealed in jars and left to ferment for 12 hours to four days. You can forgo fermentation altogether by simply mixing your ingredients before serving.
For watermelon kimchi, you might also want to blend some watermelon to use as a base for the kimchi paste, guaranteeing a spicy, fruity flavor profile.
However, it's worth noting that incorrect fermentation can lead to the growth of harmful bacteria like E.Coli, botulism, and salmonella.