Watermelon Kimchi Recipe and Discussing Cultural Appropriation Cook With Me

Learn how to make Watermelon Kimchi as I share some important insight into cultural appropriation in food.

Recipe:
Watermelon Kimchi
6 servings
2 cups watermelon rind, cut into 2-inch length pieces
2 tablespoons course sea salt
2 garlic cloves, minced
1/2 cup chopped scallions
jalapeno, thinly sliced
2 tablespoons gochugaru
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon brown rice syrup (or maple syrup)
1 tablespoon toasted sesame seeds

1. In a large bowl, mix together watermelon rind pieces with salt, until the rind pieces are evenly coated. Set aside for 30 minutes. Stir the contents of the bowl so that the pieces on the bottom are now on the top. Set aside for another 30 minutes. The pieces should be bendy.

2. Drain the watermelon and rinse 3 times under cold water to remove excess salt. Pat the pieces dry.

3. Add the pieces back to clean large bowl, together with the remaining ingredients. Stir until the pieces are evenly coated. Serve immediately or pickle for 3 to 5 days.

Kimchi Making YT Short: https://bit.ly/KimchiMakingYTShort

Kimchi Instructional Recipe Video: https://bit.ly/KimchiInstructionalRecipe

Korean Vegan Podcast EP 31 - Kimchi and Cultural Appropriation in Food: https://apple.co/3VUV2o1

0:00 Intro Making Watermelon Kimchi
0:10 Getting Negative Comments on a Video About How To Make Kimchi
0:48 The Benefits of Watermelon
1:23 Making Kimchi on the Floor
2:23 Cultural Appropriation in Food

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Apptit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

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