Steps to make watermelon rind pickles

I believe friends in the north are more familiar with watermelon rind pickles. Let us learn about this dish together.

Watermelon Rind Pickles

Material

150g jellyfish skin, 300g watermelon rind, 1/2 shredded chili pepper, 1 shredded green onion, 1/2 tbsp sesame oil, 1/2 tbsp sugar, a pinch of salt, 2 tsp salt

How to make watermelon rind pickles

(1) Cut the jellyfish skin into strips and then cut it in half. Wash it several times with water, soak it for 2 minutes to remove the saltiness, wash it again with clean water, remove it from the water and drain it for later use.

(2) Wash the watermelon rind, remove the green outer part and the cottony inner part of the white rind, and then cut it into 0.5 cm thick strips. Marinate with 2 teaspoons of salt for 15 minutes. After the rind softens and releases water, squeeze out the water and set aside.

(3) Add all ingredients to the seasoning and mix well. Marinate for about 20 minutes and the watermelon rind kimchi is ready to eat.

Introduction of Watermelon Rind Pickles

Watermelon rind is the outer peel of the watermelon plant of the Cucurbitaceae family. Watermelon is an annual vine herb that is cultivated all over the country. It is harvested in summer. The peel after eating is peeled with a knife to remove the outer peel and the remaining flesh, washed and dried.

The outer layer of the watermelon peel is often rolled into tubular, spindle-shaped or irregular pieces of varying sizes, 0.5 to 1 cm thick. The outer surface is dark green, yellow-green or light yellow-white, smooth or with wrinkles of varying depths, the inner surface is slightly lighter, yellow-white to yellow-brown, with reticular veins (vascular bundles), and often with a fruit stalk. It is brittle and easy to break. It is odorless and has a light taste. The best ones are green on the outer skin and nearly white on the inner skin without impurities.

Processing: Take the original medicinal materials, remove impurities, wash with water, moisten slightly, cut into sections, and dry. After processing, store in a dry container in a dry place to prevent mold.