Kimchi-Style Pickled Watermelon Rind
Prep: 15 minutes plus standing and chilling
Cook: 2 minutes • Serves: 8
4 cups leftover watermelon rind
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/2 teaspoon refrigerated garlic paste
1/2 teaspoon refrigerated ginger paste
1/4 teaspoon crushed red pepper flakes
1 bottle (16 ounces) ginger kombucha
2 tablespoons sugar
1/2 teaspoon salt
1. In medium heat-safe bowl, toss onions, rind, cilantro, mint, garlic paste, ginger paste and crushed red pepper.
2. In medium saucepan, heat kombucha, sugar and salt to a boil over medium heat, stirring frequently; cook 2 minutes or until sugar and salt dissolve. Pour kombucha mixture over rind mixture; let stand at room temperature 30 minutes or until cool. Cover and refrigerate rind mixture at least 4 hours or up to overnight. Drain rind mixture. Makes about 4 cups.
Approximate nutritional values per serving (1/2 cup):
29 Calories, 0g Fat, 0g Saturated Fat, 0mg Cholesterol, 41mg Sodium,
7g Carbohydrates, 0g Fiber, 6g Sugars, 0g Added Sugars, 0g Protein
Chef Tip:
Kimchi-Style Pickled Watermelon Rind can be covered and refrigerated up to 7 days; serve as a topping on beef tacos or a rice bowl. For spicier pickles, add an additional 1/4 teaspoon crushed red pepper flakes.
