I used Maangchi’s cucumber kimchi recipe and subbed the cucumber with chunks of peeled watermelon rind. Also replaced the water in the recipe with watermelob juice (but TBH I couldn’t taste it).
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Ooooh my husband pickled watermelon rinds and it was the best. I’m gonna try kimchi too now.
Whoaaa that’s brilliant! Was it good?
Yeah! Crunchier than cucumber.
Interesting, I have only had cucumber kimchi (or there version of it) in southern china. It was good and a place that had never had an American dine in. Lovely people at that restaurant!
