Watermelon Kimchi (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 seedless watermelon, rind removed, peeled and cut into 1-inch pieces, flesh reserved |
2 tablespoons kosher salt |
1/2 cup fish sauce |
1 tablespoon sugar |
6 cloves garlic |
1 inch piece fresh ginger, peeled |
1/2 medium onion |
1 cup korean chili flakes |
1 bunch scallions, sliced |
Directions:
1. Sprinkle the watermelon rind with the salt and toss to combine. Set aside for 30 minutes until the moisture has drawn out. Drain the rind and pat dry on a paper-towel-lined baking sheet.
2. Add 1 cup of the watermelon flesh, fish sauce, sugar, garlic, ginger and onion to a food processor. Pulse until combined. Transfer to a bowl and stir in the Korean chili flakes. Add the drained watermelon rind and the scallions and toss to combine. Transfer to a jar and let it rest for at least 12 hours before serving.
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