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Going to try this, thanks! 😊
What a creative way to use watermelon rinds! Thank you 🙂
Recipe makes 1 pint.
Here are my changes:
REDUCE SALT amount by at least 1/3: I definitely recommend reducing the salt to 1/2 tsp – 1 tsp for wilting. You can always add more salt in the end for flavor if needed, and watermelon rinds will wilt with less salt. When I made it, I used 1/2 T (which 1 T is the amount specified) and the rinds were extremely salty. I know the recipe said to rinse the watermelon rinds if one thinks it is too salty, but if someone has never had kimchi before, they don’t know what to expect, is this too salty, is this just right? I will use less and add at the end if necessary. If I go by the recipe, I definitely will be rinsing them after wilting, however now I know and will reduce the salt amount greatly.
ADD LIQUID / BRINE to keep kimchi submerged, especially if making a larger batch: The water from the wilted watermelon can be used IF the combined kimchi is not salty enough, or if too salty just add in some water…this is called the brine.
PUSH DOWN ON KIMCHI TO ELIMINATE AIR BUBBLES BEFORE FERMENTING: Once the brine is in the jar, push down on the kimchi with a wooden spoon so there are no air bubbles. Most times kimchi has a brine which keeps the vegetables submerged under liquid to help it not spoil.
Thank you for your thoughtful tips!