Packing for space!!
I LOVE watermelon. And summer is a great time to have it. Never thought to do anything with the white parts, but my compost was being invaded with critters, so I thought… what can I do with these…? Still composted the green skin, but am using the fleshy parts for pickles, kimchi… oh, the possibilities!! Take that, raccoons!
David Chang’s picked watermelon recipe. I didn’t have any star anise, but using the same portions for the liquid with whatever watermelon I had left. Not sure what to eat this with, but I’m guessing it’s good. Didn’t taste too good hot. Must be better cold, crunchy, and crisp! I’m thinking cold noodle soup, with pasta, with lettuce wraps… yum!
Rind of 1/2 watermelon, including 1/2 inch red flesh
1 cup rice wine vinegar
1 cup sugar
1 tbsp + 3/4 tsp kosher salt
1 whole star anise
1 thumb-sized knob of fresh ginger, peeled.
1. Cut watermelon into 1 inch chunks and peel skin off thinly.
2. Cook the sauce to a boil and add the watermelon and let it boil for a minute, then transfer to a quart container (1L). Cool and refrigerate. Ready to eat in 2 hours. Will keep good for about a week and a half.
Can’t wait to try this!! Thanks!