Watermelon Kimchi

Directions

1. 1
   Sprinkle the watermelon rind with the salt and toss to combine.
2. 2
   Set aside for 30 minutes until the moisture has drawn out.
3. 3
   Drain the rind and pat dry on a paper-towel-lined baking sheet.
4. 4
   Add 1 cup of the watermelon flesh, fish sauce, sugar, garlic, ginger and onion to a food processor.
5. 5
   Pulse until combined.
6. 6
   Transfer to a bowl and stir in the Korean chili flakes.
7. 7
   Add the drained watermelon rind and the scallions and toss to combine.
8. 8
   Transfer to a jar and let it rest for at least 12 hours before serving.