This zero-waste recipe transforms an entire watermelon into two dishes: spicy Korean-style kimchi from the white rind and frozen smoothie cubes from the dark skin. Both components are ready to eat or blend within hours.
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Wash the watermelon thoroughly and dry it with a clean towel.
Using a vegetable peeler, peel off all the dark green outer skin from the watermelon.
Place the green watermelon peels into a blender with just enough water to help it blend smoothly.
Blend until you have a smooth, bright green puree.
Pour the watermelon skin puree into ice cube trays and freeze. Use these cubes in smoothies for a boost of nutrients.
To easily cut the watermelon, slice it in half. Place one half cut-side down on a cutting board.
Make 1-inch thick vertical slices. Rotate the watermelon 90 degrees and make another set of 1-inch slices to create sticks.
Separate the red watermelon flesh from the white rind. The flesh can be eaten as is. Cut the white rind into bite-sized pieces for the kimchi.
Weigh the watermelon rind. For every pound of rind, add 1/2 tablespoon of salt. Toss to combine.
Let the salted rind sit for 30 minutes, then mix again and let it sit for another 30 minutes.
Thoroughly rinse the rind with cold water to remove excess salt, then drain well.
In a large bowl, combine the rinsed rind with the seasoning. For every pound of rind, add 1 tbsp rice wine vinegar, 2 minced garlic cloves, 2 tbsp gochugaru, and 1/4 cup watermelon juice.
Add optional sliced spring onions and mix everything until the rind is evenly coated in the kimchi paste.
Transfer the kimchi to an airtight container and store in the refrigerator. It can be eaten right away or left to ferment for a few days.
Store kimchi in an airtight jar in the refrigerator for up to 2 weeks; freeze smoothie cubes in freezer-safe bags for up to 3 months and blend directly into smoothies or thaw before use.
sharp knife for separating rind and skin · ice cube trays for freezing smoothie cubes · airtight jar for kimchi storage
Yes, seedless watermelon is recommended for easier prep, but a seeded melon works — simply remove seeds from the flesh before making smoothie cubes.
The recipe doesn't specify fermentation time; follow traditional Korean kimchi fermentation of 1–3 days at room temperature, then refrigerate for longer storage.
Use red chili flakes or sriracha paste (adjust quantity to taste), though the flavor will differ slightly from authentic Korean kimchi.
Freeze the watermelon skin and juice mixture in ice cube trays for up to 3 months; thaw and blend into smoothies as needed.
Yes, all ingredients scale proportionally per pound of watermelon rind — use the ratios provided for salt, vinegar, garlic, and gochugaru.
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