Description
A refreshing and zesty twist on traditional kimchi featuring sweet watermelon with a spicy kick.
Ingredients
Scale
- 4 cups of ripe watermelon, cut into bite-sized cubes
- 2 teaspoons of salt
- 1 tablespoon of sugar (or honey)
- 3–4 tablespoons of rice vinegar (or apple cider vinegar)
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 2 tablespoons of soy sauce (or gluten-free alternative)
- 1–2 scallions, chopped finely
- 1 clove of garlic, minced
- 1 teaspoon of grated ginger
- Optional: a dash of sesame oil
Instructions
- Start by selecting ripe watermelon, and cut into bite-sized pieces in a large bowl. Sprinkle the salt over and let sit for about 10-15 minutes.
- While the watermelon is resting, prepare the kimchi marinade by combining sugar and rice vinegar in a separate bowl until dissolved. Add gochugaru, soy sauce, scallions, garlic, ginger, and optional sesame oil. Mix well.
- Once the watermelon has released some juices, drain any excess liquid. Pour the marinade over the watermelon and mix thoroughly.
- Transfer the mixture to a clean glass jar, pressing down gently to pack tightly. Ensure the watermelon is submerged in the marinade.
- Seal the jar tightly and place in the refrigerator to chill for at least 1 hour, ideally overnight, for enhanced flavor.
Notes
Can substitute regular sugar with stevia or agave syrup for a lower-calorie option. Use plant-based soy sauce for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 280mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg