Kimchi

Kimchi  is a traditional Korean dish made of fermented vegetables and salt. It is part of their everyday meal and can be eaten as fresh, like a salad. Kimchi can be made of napa cabbage and daikon radish and other vegetables also. It is not only served as a  side dish but also used in a variety of cooked dishes.

Kimchi

Kimchi is a way to preserve vegetables when there was no refrigerator, before the advent of modern refrigeration.The pungent, highly seasoned fermented cabbage is the perfect accompanist for  your salad.The pungent, spicy cabbage, fermented to perfection, and can be eaten at anytime of the day or night.This side dish recipe is not just delicious to eat but also is a healthy recipe.The traditional method for fresh kimchi consists of a soaking process in salt. The Kimchi is spicy, sweet, salty, peppery, and refreshing. This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce .

Kimchi

I always wanted to taste it but store bought Kimchi is made with  fish sauce or shrimp paste. I want to make it a vegetarian version ,so I had to learn to make my own kimchi. Going through the Internet I learnt traditional homemade kimchi involves  steps like burying the kimchi pot in the back yard while it ferments.For an authentic kimchi you need to use gochugaru, which is a  Korean red pepper flakes, but I have substituted it with cayenne pepper combined with Kashmiri Red Chilli Powder and  it was just delicious .
Kimchi
In place of cabbage I have used watermelon rinds as we are having a lot of watermelon these days to beat the heat. The white part of the watermelon is always gets discarded, but I have seen my mother doing a curry and khatta out of it. So I decided to use the discarded rinds in making this Kimchi. There are various ways in which you can use the Kimchi in your day to day cooking. You can add to your scrambled eggs, in Tacos,Fried rice, burgers and even on noodles.
You will need the following to make your Kimchi:
  •  2 cups watermelon rind( White parts only) julienned
  • 1 cup Korean radish or daikon, peeled and cut into matchsticks
  • salt
  • water
  • 1 inch piece of ginger, grated
  • 5 to 6 cloves garlic, grated
  • 1 to 5 tablespoons Korean red pepper flakes( gochugaru)
  • 1/2 cup chives, cut into  pieces
  • 1 tablespoon honey
Learn How To Make Easy Watermelon Rind Kimchi at Home:

1.Cut the watermelon lengthwise into quarters and remove the cores. Peel the green cover and take out the white part only.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.

2.  Rinse the watermelon under cold water and drain in a colander for 15 to 20 minutes. Cut the radish into long stripes.I have used my radishes which I have preserved during season. You can use fresh ones if available.

3.Meanwhile, combine the garlic, ginger, honey, in a small bowl and mix to form a smooth paste. Mix in the gochugarua for taste .Gently squeeze out remaining water from the watermelon rind and return it to the bowl along with the radish and seasoning paste.

4.Using your hands, gently work the paste into the vegetables until they are thoroughly coated. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of head space. Seal the jar with the lid.

5.Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar .

6.Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. Taste a little to check if the kimchi tastes ripe enough for your liking. Then transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

Kimchi

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Kimchi with watermelon rind
Kimchi
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Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
medium bottles
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
medium bottles
Kimchi
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the watermelon lengthwise into quarters and remove the cores. Peel the green cover and take out the white part only.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.
  2. Rinse the watermelon under cold water and drain in a colander for 15 to 20 minutes. Cut the radish into long stripes.I have used my radishes which I have preserved during season. You can use fresh ones if available.
  3. Meanwhile, combine the garlic, ginger, honey, in a small bowl and mix to form a smooth paste. Mix in the gochugarua for taste .Gently squeeze out remaining water from the watermelon rind and return it to the bowl along with the radish and seasoning paste.
  4. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of head space. Seal the jar with the lid.
  5. Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar .
  6. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. Taste a little to check if the kimchi tastes ripe enough for your liking. Then transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
Recipe Notes

Recipe Note:

  • Let your jars sit at room temperature for anywhere between two and five days.
  • After about 24 hours you should start to see signs of fermentation like bubbling and the mixture rising up a bit in the jars as gas develops at the bottom.
  • Open the jars about once a day to let some pressure out and press the mixture down to keep as much of it as possible submerged in liquid.

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