Watermelon rinds are turned into a Korean banchan specialty with the addition of gochugaru, garlic, green plum syrup, and sugar. Serve right away or let it ferment just like you would kimchi and enjoy!
Serves: 3 | Total Cooking Time: 2 hours
1lb Watermelon Rinds, thinly sliced
3 tsp Sea Salt
2 Garlic Cloves, minced
1 1/2 tbsp Gochugaru (Korean Red Pepper Flakes)
1 tbsp Green Plum Syrup
1 tsp Raw Sugar