Step 1

Slice the watermelon into 3/4-inch thick rounds through the center of the watermelon. Take each watermelon round and slice in it half. Cut away most of the red flesh (use some of it for the watermelon puree you’ll need for this recipe), leaving some of the lighter pink flesh intact on the rind. Peel the dark green skin away from the lighter green portion in as thin of a slice as possible.

Step 2

Cut the remaining rind into 3/4-inch cubes (if you’ve ever seen or made kkakdugi, cubed Korean mu radish kimchi, the cube sizes should approximate the smallest version of that kimchi). It’s okay if all your cubes aren’t exactly the same size or width, as kimchi is somewhat forgiving after it’s marinated in its juices. Reserve the watermelon flesh for snacking, or puree in a food processor or blender and freeze for smoothies or margaritas.

Step 3

Place the cubed watermelon rind in a large mixing bowl. Add one tablespoon of coarse flaky sea salt, toss with (optionally, gloved) hands or mix well with a spoon, and set aside.

Step 4

In a separate small mixing bowl, combine the watermelon puree, chopped scallions, shredded carrot, minced ginger, garlic, sugar, gochugaru, optional herbs, and optional minced saeu-jeot.

Step 5

Rinse your cubed watermelon in a colander and return it to the large mixing bowl. Add the chile mixture and toss with a gloved hand, massaging the spices gently into the watermelon rinds.

Step 6

Store your watermelon rind kimchi in a large glass jar with a screw-top lid in the fridge. As the kimchi will release more liquid as it ferments, it’s best to leave an inch of space at the top when filling the jar. Depending on your taste preferences, you can eat it fresh, or eat it after it’s fermented in a few days. The kimchi will keep for at least three weeks in your fridge.