stop throwing away your watermelon rinds!! @joelleolol teaches you how to make watermelon rind kimchi for a spicy summer. Unlike regular kimchi, this is meant to be consumed fresh within a few days and kept in the fridge. You can find this recipe as well as Joelle’s Korean seasonings pantry guide on the Tasty app, linked here! https://tasty.co/in-app-only?referrerRecipe=joelles-korean-home-cooking-pantry-kit
sun’s out melons out and this refreshing watermelon kimchi is why you never need to waste your watermelon Rin again all you have to do is skin your watermelon and remove the meat you can keep most of it for snacking but Reserve about 1 cup CHP your rind into bite-sized pieces and toss with sea salt and marinate while you prep your sauce you want to blend your cup of watermelon with half an onion ginger and garlic until it looks like this then combine gochugaru fish sauce mirin Korean corn syrup and your puree so you have a spicy paste after about 30 minutes to an hour your rind should have released a lot of Water Rinse drain and squeeze them before tossing them in your spicy sauce and enjoying