I used Maangchi’s cucumber kimchi recipe and subbed the cucumber with chunks of peeled watermelon rind. Also replaced the water in the recipe with watermelob juice (but TBH I couldn’t taste it).
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Whoaaa that’s brilliant! Was it good?
Yeah! Crunchier than cucumber.
Interesting, I have only had cucumber kimchi (or there version of it) in southern china. It was good and a place that had never had an American dine in. Lovely people at that restaurant!
Ooooh my husband pickled watermelon rinds and it was the best. I’m gonna try kimchi too now.
