Melon Rind Kimchi (Vegan)

Looking to be more waste-free in the kitchen? Don’t throw those melon rinds away!! They make such an incredible sweet and spicy kimchi. Think of Daikon Radish Salad, but with a much greater depth of flavor and an additional fruity undertone.

This Melon Rind Kimchi is very similar to Musaengchae (Spicy Radish Salad), but with an extra hint of sweetness and floral flavor from the melon. It’s great as a side dish like Korean Banchan, as well as a kimchi substitute in Bibimbap (rice bowl with gochujang and mixed vegetables).

Original Vegan Kimchi Recipe

Melon Rind Kimchi (Vegan)

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Recipe by George L. Course: SnackCuisine: KoreanDifficulty: Easy


Prep time




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Refer to my instagram story highlights for a video tutorial. I used a honeydew melon for this specific take, but feel free to use other melons such as watermelon.


  • 1.5 cups melon rind, cut into batons (I used one medium-sized honeydew melon)

  • 3 tablespoons coarse kosher salt

  • 3 scallions, segmented

  • 1 medium -sized carrot, sliced into batons or julienne

  • Rice Porridge
  • 1 tablespoon rice flour

  • 1/2 cup room temperature water

  • 2 tablespoon maple syrup (or sugar)

  • Spicy Paste
  • 2 tablespoons gochugaru, korean red pepper flakes

  • 1/4 yellow onion, roughly chopped

  • 2 cloves garlic, roughly chopped

  • 1 cm fresh ginger, peeled and roughly chopped

  • 2 teaspoon fine sea salt

  • 1/8 cup room temperature water


  • Cut up the Melon Rind. First, take your melon rind and remove the waxy outer parts, reserving as much flesh as possible. Slice the melon rind into batons. It’s just like slicing up daikon radish for regular kimchi!
  • Salt the Melon Rind. Transfer the melon rind batons into a large bowl, and add the water and coarse salt. Rub the salt into the melon rind well, and let marinate for at least 2 hours. This may seem like a lot of salt, but you will wash it all off in a later step. The purpose of this step is to dehydrate the melon rinds.
  • Make the Rice Porridge. While the cabbage is marinating, start preparing the rice porridge (for the spicy paste). In a pot, combine water and rice flour and heat on medium heat while stirring. Keep stirring until the mixture becomes gluey, and finish with some maple syrup. Set aside to let cool.
  • Prepare the vegetables. Slice the scallions into 3-4 cm segments and julienne (thinly slice) the carrots. Combine them in a bowl and set aside. 
  • Make the Spicy Paste. In a food processor, blend together yellow onions, ginger, garlic, water, salt, and the rice porridge. Blend until smooth. Transfer the blended mixture into a bowl and stir in the gochugaru. You should get a smooth red paste.
  • Finish the Kimchi. After two hours of salting time, rinse the melon rinds under running water at lest three times to get rid of the excess salt. Dry the melon rinds well after the last rinse and combine with the prepared vegetables (scallions, carrots, etc). Add in the spicy paste and massage it well!
  • Ferment the Kimchi. Pack the melon rind kimchi into a very clean, airtight container (we don’t want moldy kimchi!). Press down while packing to remove all the air bubbles. Ferment the kimchi inside a refrigerator for at least 1 1/2 weeks. To speed up the process, you can first leave the kimchi out on a room temperature counter for 2 days, then continue to ferment in the refrigerator for a few days. The longer you let the kimchi ferment, the more sour/funky it will get.


  • Melon Rind Options: watermelon rind, cantaloupe, honeydew melons, etc.

Did you make this recipe? I’d love to see your recreations!

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