The
most popular kimchi are usually made with baechu
(Korean cabbage) or muu (Korean white
radish) but there’re also several fruit kimchi recipes as well. During autumn, sweet
persimmon - the hard kind not the soft creamy one - is the favorite fruit to
make kimchi. The pickled dish with tomato or Korean melon is usually consumed
in the hot season.
I
created a simple, mild, garlic-free “watermelon rind kimchi.” It’s an easy
salad-like version using plum to sweeten the pickle. I wanted this recipe to be
simple and healthy so it might not satisfy your palates. Add about 1/4 teaspoon
of sugar, an additional 1/6 teaspoon of fish sauce (sand lance) and red pepper
flakes (or cayenne pepper) if you want to enjoy a tastier subaak kimchi.
Ingredients
Serves 1
10
watermelon rind cubes (white rind; 3cm)
1/4
teaspoon salt
1
teaspoon grated plum
1/2
teaspoon grated red paprika
1/4
teaspoon grated onion
1/6
teaspoon canari aekjeot (sand lance
sauce) or 1/4 teaspoon soy sauce
Directions
1. Marinate watermelon rind cubes with salt for about 10 minutes.
2. Mix grated plum, paprika, onion and sand lance sauce in a sauce
bowl.
3. Wash the marinated rinds with water about two times and squeeze
out excess liquid with a tea towel.
4.
Combine rind cubes with sauce mixture.
