1-First Step: Gather and Prepare the Ingredients Start by selecting fresh watermelon rinds with clean cuts, avoiding any with bite marks to ensure the best quality. Remove the green skin and thinly slice the white part into even pieces aim for about 1/4-inch thickness for that ideal crunch. Measure out all your ingredients ahead of time, like 2 pounds of rind slices and 3 tablespoons of coarse sea salt, to make the process smooth and fun.

2-Second Step: Salt the Rinds Toss the sliced rinds with the 3 tablespoons of coarse sea salt until they’re fully coated this helps draw out excess moisture and sets the stage for the flavors. Cover them with plastic wrap and let them sit at room temperature for 30 minutes. After that, toss and flip the slices, then cover and let them sit for another 30 minutes; this step is crucial for achieving the crisp texture in your watermelon rind kimchi recipe.

3-Third Step: Mix the Seasoning While the rinds are salting, prepare the kimchi seasoning by combining 6 cloves of minced garlic, 5 tablespoons of gochugaru, and 2 tablespoons of maesil in a bowl. Stir everything together until it forms a paste-like mixture; this brings the spicy, sweet, and savory elements that make your homemade kimchi stand out. If you’re aiming for a milder version, reduce the gochugaru a bit here for a gentler heat. Explore more kimchi ideas on our guide to get creative with seasonings.

4-Fourth Step: Rinse and Combine Once the salting time is up, rinse the rinds twice in cold water to remove the excess salt, then squeeze out as much moisture as you can this prevents the kimchi from becoming too watery. Thoroughly mix the rinsed rinds with the seasoning paste, making sure every piece is coated for even flavor distribution. If you’re using the optional one-third cup of freshly blended watermelon juice, add it now for extra sweetness, but remember it shortens the shelf life.

5-Fifth Step: Garnish and Serve Finish by garnishing your kimchi with chopped scallions and sesame seeds for a pop of color and texture. Let it sit for a few minutes to let the flavors meld, then serve it fresh as a side dish. Without the watermelon juice, store it in a sealed container in the fridge for up to 5 days; with the juice, enjoy it within 2 days for the best crunch. This step completes your crisp tangy watermelon rind kimchi, ready to complement any meal.