Ingredients:
• 2 pounds watermelon rind slices, dark green waxy skin peeled off, leaving the white rind with a hint of pink flesh attached
• 3 tablespoons sea salt
• 1/4 cup gochugaru (Korean chili flakes)
• 1/4 cup fresh watermelon juice or puree, blended from the reserved red flesh to add authentic body and natural sugars to the paste
• 3 tablespoons fish sauce or soy sauce for a vegetarian swap
• 2 tablespoons plum syrup (maesil-cheong) or honey
• 5-6 cloves garlic, finely minced
• 1 teaspoon fresh ginger, grated
• 1 bunch green onions, cut into 1-inch lengths.
• 1 tablespoon toasted sesame seeds, for garnish
Directions:
• Cut away the heavy red flesh (save a cup for the juice) and slice off the tough, outer green skin with a sharp vegetable peeler.
• Cut the crisp white rind into small, bite-sized cubes or thin strips.
• Toss the rinds with the sea salt in a large bowl.
• Let it rest at room temperature for 60 minutes, tossing halfway through. The rinds should become slightly bendy.
• Drain the accumulated salty liquid.
• Rinse the rinds twice under cold water, then use your hands (or a cheesecloth) to squeeze out as much excess moisture as possible.
• In a small bowl, whisk together the freshly pureed watermelon juice, gochugaru, fish sauce, plum syrup, minced garlic, and grated ginger into a thick, uniform paste.
• Pour the spice paste over the drained watermelon rinds.
• Add the chopped green onions.
• Wear kitchen gloves and thoroughly massage the seasoning into the rinds until every piece is vibrantly coated.
• Transfer the seasoned rinds tightly into a clean glass jar, pressing down firmly to remove air pockets and submerge the rinds in their own emerging juices.
• Leave about an inch of headspace at the top.
• Secure the lid loosely and let the jar sit at room temperature for 1 to 2 days to jumpstart the fermentation. “Burp” the jar once a day by cracking the lid to release built-up carbon dioxide gas.
• Once small bubbles appear and it smells pleasantly sour, tighten the lid and move it to the fridge.
• Garnish with toasted sesame seeds when serving.
Storage: Unlike dense Napa cabbage or root radishes, watermelon rind contains a high water volume. It is highly recommended to consume this batch within 2 to 3 weeks while the crisp texture is at its peak.
