In December, as winter winds weave through, the culinary spotlight shifts to heartier fare, cosy beverages, and comforting dishes. Yet, amidst the holiday classics, a delightful winter twist emerges watermelon rind kimchi. Watermelon, traditionally a summer staple, takes on a new role in the colder months, offering a refreshing addition to the winter table. Before discarding leftover watermelon rinds, consider transforming them into a zesty, winter-friendly treat that adds spice and festivity to your seasonal gatherings.
Diversifying the Kimchi Scene:
When we think of kimchi, the mind often conjures images of cabbage—napa cabbage, to be precise. However, the world of kimchi is more diverse than one might think. Kimchi can be made from various vegetables, including radishes, cucumbers, mustard greens, and yes, even watermelon rinds. Lauryn Chun, the creative mind behind Mother-In-Law’s Kimchi and “The Kimchi Cookbook,” aptly describes kimchi as an active verb, asserting that you can “kimchi” just about anything.
Two Paths to Watermelon Rind Kimchi:
Embarking on the journey to create watermelon rind kimchi opens up two main paths: the quick fix and the more traditional fermentation process. The latter involves the customary steps of making kimchi, including salting or brining the vegetable and concocting a flavourful paste from ingredients like gochugaru, fish sauce, scallions, ginger, garlic, and sesame seeds. This mixture is then left to ferment for a period ranging from 12 hours to several days.
For those seeking a shortcut, a TikTok revelation shows a faster method that skips the fermentation step. Combining all the ingredients before serving, this approach is as simple as it gets. Some users even suggest blending watermelon to form a base for the kimchi paste, adding an extra layer of flavour to the mix.
Fermentation: A Crucial Consideration:
Whether opting for the traditional fermented version or the quicker alternative, food safety is paramount. The BC Centre for Disease Control emphasizes the importance of a complete fermentation process to prevent undesired bacterial growth, including E. Coli, botulism, and salmonella. Quick kimchi should be promptly refrigerated, as its lower acidic level poses a potential risk.
Ensuring a Safe Kimchi Experience:
The longevity of kimchi, whether fermented or not, depends on proper storage and cleanliness. A well-prepared kimchi, if stored correctly, never truly stops fermenting. As Cook’s Illustrated notes, kimchi can be deemed safe by assessing whether mould has formed. A clean workspace and tools are essential, as any deviations may create a breeding ground for harmful bacteria.
Watermelon rind kimchi emerges as a delightful and unexpected way to savour the essence of summer while minimizing waste. Whether you choose the traditional fermentation route or the quick fix, remember that food safety is paramount. With the right precautions, watermelon rind kimchi might just be the spicy, fruity inclusion your summers have been craving.
C & M Watermelon Imports Ltd – Watermelon Suppliers in London
Whether you’re looking for a healthy snack or a refreshing addition to your summer meals, watermelon is an excellent choice. With its many health benefits and delicious taste, it’s easy to see why this superfood is a favourite among health-conscious consumers. Try incorporating watermelon into your diet today and experience the many benefits for yourself.
At C & M Watermelon Imports we only import the highest quality varieties of fruit – for a full list follow this link. We import long and round watermelons, weighing from 5kg to 30kg.
We deliver to everywhere inside the M25, and we can also arrange transport and shipping to all parts of the UK and Ireland – including Belfast, Dublin, Glasgow, Edinburgh, Manchester, Liverpool, Birmingham, Bristol and Leeds.
If you would like to know any more about our services, call us on either 020 8345 5555, 020 8884 4678 or 07855 796 776; you can also email us at [email protected].
Sources: The Daily Meal, @meatthefoodie.