Kimjang Project: Watermelon Rind Kimchi

Subak Kimchi / 수박 김치 is ready to be eaten fresh, but for the taste to develop fully, it is suggested to leave it for one to two days in the fridge to ferment. When serving the kimchi straight away as a salad, please do not make it too salty or too sweet. Additionally, to make this kimchi vegetarian and vegan friendly, you can omit the fermented shrimp paste and fish sauce and add more salt instead.
Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad.
The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund.
To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com
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Main Ingredients:
1kg Watermelon rind
20g Spring onion (halved lengthways and diagonally sliced)
30g Onions (thinly sliced)
20g Korean chives (cut into 5cm lengths)
30g Red sweet pepper (thinly sliced)
50g Korean coarse sea salt (Cheonilyeom) for salting
50ml Corn syrup for marinating
Seasoning ingredients:
20g Korean red chilli
pepper powder (Taeyangcho gochugaru)
30g Fine sea salt
10g Sugar
5g White sesame seeds
15g Garlic cloves (finely chopped)
7g Ginger (finely chopped) 10ml Corn syrup
10g Fermented shrimp paste (Saeujeot)
10ml Fish sauce (Myeolchiaekjeot)
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Method:
1. Cut the watermelon lengthways into thick pieces, approx. 5cm wide, remove
the red flesh and peel the green skin.
2. Slice the rind diagonally into bite-sized pieces, approx. 2mm thick.
3. Marinate them with coarse sea salt and corn syrup for 30 minutes.
4. Rinse the rind twice under running cold water.
5. Drain them thoroughly and leave them until they are relatively dry.
6. In the meantime put all the seasoning ingredients in a large mixing bowl and mix them well.
7. Squeeze any excess water out of the rind pieces.
8. Add the rind pieces to the mixing bowl, then mix them gently.
9. Add the rest of the prepared vegetables and mix them evenly and gently.
10. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for one day then store in the fridge.
Notes:
• When serving the kimchi straight away as a salad, do not make it too salty or too sweet.
• This kimchi is ready to eat fresh, but for the taste to develop fully, leave it for one to two days in the fridge to ferment.
• To make this kimchi vegetarian and vegan friendly, omit the fermented shrimp paste and fish sauce and add more salt instead.
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This is shared under a Creative Commons license (CC-BY-NC ) ' Attribution Non-commercial'.
Please attribute as "Kimjang Project (2020) by KBCE, funded by The National Lottery Heritage Fund, licensed under CC-BY-NC.

[@linhv4792]

Clear instructions.thankfully

[@smokwbok]

The best. Thank you!