1-Step 1: Prepare the Watermelon Rinds Start with fresh watermelon rinds from a melon you’ve just enjoyed. Remove all the green outer skin using a sharp knife or vegetable peeler, leaving only the firm white flesh. Discard any pieces with bite marks, blemishes, or soft spots, as these can affect freshness and flavor. Slice the white rind into thin, even pieces, about 1/4 inch thick. You can cut them into matchsticks, small rectangles, or bite-sized squares depending on your preference. Thinner slices will absorb seasoning more quickly, while thicker cuts maintain a stronger crunch. Place all the sliced rinds in a wide bowl or shallow container that allows them to spread out evenly during the salting process.

2-Step 2: Salt and Pickle the Rinds Sprinkle the 3 tablespoons of coarse sea salt over the watermelon rinds. Using your hands (gloves recommended), toss everything together until the salt is evenly distributed and you see it beginning to dissolve on the surface of the rinds. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes. After the first 30 minutes, toss and flip the rinds to ensure even brining, then cover again and let sit for another 30 minutes.

3-Step 3: Make the Kimchi Seasoning While the rinds are busy pickling, prepare your seasoning paste. In a medium bowl, combine the 6 cloves of minced garlic, 5 tablespoons of gochugaru, and 2 tablespoons of mesil (plum syrup). Mix everything together until you have a thick, fragrant paste. The garlic should be evenly distributed throughout the red chili mixture. If you prefer less spice, reduce the gochugaru to 3 tablespoons; for more heat, feel free to add up to 7 tablespoons. If you’re using the optional 1/3 cup of freshly blended watermelon juice, add it to the seasoning mixture now.

4-Step 4: Rinse and Drain the Rinds After the full hour of pickling, your rinds should have released a significant amount of liquid. Drain this salty brine and rinse the rinds twice in cold water to remove excess salt. Gently squeeze out remaining water from the rinds, but don’t press too hard. You want them to retain some moisture so they stay crisp rather than becoming dry. Proper drainage is key to achieving the right texture in your finished kimchi.

5-Step 5: Combine Rinds and Seasoning Place the drained rinds in a large mixing bowl. Add the kimchi seasoning paste on top and mix thoroughly. Use your hands (wearing food-safe gloves is highly recommended to avoid chili burns) to massage the seasoning into every piece of rind. Work quickly but thoroughly, ensuring each piece is coated with the vibrant red seasoning. The mixing process helps the flavors penetrate the rinds and creates that beautiful color watermelon rind kimchi is known for.

6-Step 6: Garnish and Serve Transfer your finished watermelon rind kimchi to a serving dish. Sprinkle generously with chopped scallions and sesame seeds for both flavor and visual appeal. The green onions add a fresh bite, while the sesame seeds contribute a subtle nuttiness. Your kimchi is ready to eat immediately! It tastes best when served chilled, so consider refrigerating it for 30 minutes before serving if you have time.