Makes enough kimchi to fill about 2 bottles of 500 gram jars 4 ½ lbs watermelon rind 2 tbsp unrefined sea salt 1-inch piece fresh ginger root 5 cloves garlic 6 green onions (Philippine size) 1 small onion (optional) 1/3 cup Korean chili powder 1 tbsp Thai chili powder 2 tbsp honey To prepare your ingredients, cut watermelon rind into cubes and place in a large bowl. Add the salt and toss to combine. Then set it aside for about 1 hour to draw the moisture out of the watermelon rind. Then, peel and grate the ginger, and finely chop the garlic and green onions, and cut the onion into medium dice. To prepare the kimchi, add the ginger root, garlic, green onion and onions to the bowl with the watermelon rind. Then, add the Korean and Thai chili powder, and the honey. Wear a disposable glove and toss the mixture for about 5 -7minutes Taste the mixture and add more chili powder or honey according to your taste. Transfer to 2 glass bottles. Cover and leave at room temperature to ferment for one to three days. Notes: Make sure to cut off the soft flesh from the rind so that the kimchi will remain its crunchiness. |