Watermelon Rind Kimchi Recipe on Food52 (2024)

FAQs

Is watermelon rind kimchi good? ›

This quick crunchy side dish is perfect as an Asian condiment but equally at home on a summer table with BBQ, grilled foods, and other hot weather eats. So next time you cut up a watermelon, don't throw out that rind! This Watermelon Rind Kimchi adds bright, spicy sweet flavor to anything it touches.

Because of being a good source of potassium, watermelon rinds reduce stress and strain in the blood pressure, and arteries and thus, reduce blood pressure. Watermelon's rinds as well as flesh contain L-citrulline that thins the blood vessels which in turn helps to regulate blood pressure.

A traditional Korean side dish, kimchi has made its way into mainstream culture in a big way! This recipe has been tweaked for the American palate by replacing cabbage with watermelon rind and the removal of fish sauce.

Pickle them

Pickled watermelon rinds are acidic but have a sweet overarching taste³, making them the perfect fit for a delicious slaw, part of a salad, a bruschetta topping, or just by itself as a side dish perfect for your next cheese platter.

According to the United States Department of Agriculture (USDA), watermelon rind is a good source of nutrients such as vitamin C, fiber, and potassium. However, eating large amounts of watermelon rind can lead to digestive issues such as bloating, cramping, and diarrhea.

Each bite of watermelon rind kimchi somehow retains the fresh, juicy taste of summer – if summer were slathered in a salty, spicy umami bomb. This recipe reminds me of a better version of the traditional julienned radish kimchi that accompanies pork belly (bo ssam) in Korea.

Eating watermelon rinds has also been shown to lower blood pressure due to their high levels of citrulline. Citrulline supplements have been linked to heart health and improved blood circulation overall. There are many health benefits of the watermelon rind.

Can You Eat the Raw Watermelon Rind? Chowing down on the green rind won't hurt you, but it's not very palatable. Usually, the rind—which includes the green outer thick skin and the connected white part—is prepared in some way to soften it up and add additional flavor.

No, the white part of a watermelon, commonly referred to as the rind, is generally safe to consume and does not typically cause illness. However, the rind is often less sweet and less flavorful compared to the juicy red flesh of the watermelon, so it is not commonly eaten.

In 2020, China's per capita consumption was 108 pounds. And with the average weight of each fruit topping anywhere from 20-25 pounds, that means each person ate four to five whole watermelons in one calendar year.

What does cooked watermelon rind taste like? ›

Watermelon rind is fully edible, so enjoy it in this easy weeknight stir fry recipe! It tastes like a cucumber and is perfectly complemented with a satisfying peanut sauce.

"Because watermelon rind has a diuretic effect, it may be helpful in lowering blood pressure and maintaining proper kidney function," she says. Watermelon rind is rich in the amino acid L-citrulline, which can also help dilate your blood vessels and improve blood circulation.

If stored in the refrigerator, pickled watermelon rind will last up to two weeks. If sealed using a water bath, store properly sealed jars in a cool, dark place up to 1 year.

Watermelon rinds are rich in coumarin, flavonoids, carotenoids, lignans, and other antioxidants. These compounds scavenge free radicals and fight oxidative stress, which may help prevent heart disease, macular degeneration, and cancer, suggests the journal Molecules.

Watermelon rind is wonderfully crunchy and has a great texture for fermenting or pickling. Not only does it absorb flavors well, but it also stands up well when fermented. It doesn't get mushy or fall apart as easily as some other fruits/veggies – even cucumbers, which are traditionally used for pickles.

Watermelon rind has more potassium and fiber than the flesh! Potassium is an essential mineral that works with sodium to balance the fluid and electrolytes in the body. Potassium also helps keep blood pressure under control and may help reduce kidney stones and bone loss as you age.

The melons are growing in higher than usual temperatures, so they're fermenting. That's what the foam is. A fermenting process is used to make some alcohol, so would you get a buzz eating a foaming watermelon? Food safety experts say no.

The white of the rind tastes like cucumber. It's also nice and crisp and fresh. Trust me, once you get over the idea of eating a sweet fruit, you'll appreciate the taste in a whole new way!