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Home alcohol California Farm Watermelon Punch and Pickled Kimchi Rind

California Farm Watermelon Punch and Pickled Kimchi Rind

Name: How to cook California Farm Watermelon Punch and Pickled Kimchi Rind - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Watermelon Punch and Pickled Kimchi Rind

No waste when you make this watermelon punch from a ripe organic watermelon and make a delicious sweet and sour pickle of the rind at the same time, and kimchi. The rind is half the weight of the melon, no need to throw away organic watermelon rinds, no pesticides.

Ingredient

Food ration :

12 people

Cooking time :

Overnight

12 pound

organic seedless watermelon for 12 people, 6 pounds flesh, 6 pounds rind

” square cubed watermelon rind, 12 cups

2 cups

water

2 cups

apple cider vinegar

cloves

mild kashmiri dried peppers

2 cups

cane sugar

meyer lemon wedged

icecream scoop size watermelon balls, 12 cups

1 cup

leaves Fresh mint

2 bottles

California Champagne

2 bottles

Sparkling Apple Cider

cubes

Ice

Cooking instructions

* Step 1

Wash, slice watermelon in half lengthwise. Scoop out 24 balls, 1/2 cup size with ice cream scoop, set aside with juice.

* Step 2

To make watermelon ball sparkling punch, place 1/2 cup size watermelon balls in 2 seperate glass bowls with fresh mint leaves, cover with 1” layer of ice cubes, keep cool. When ready to serve, Pour alcoholic champagne or non-alcoholic sparkling apple cider over fruits, serve in oversize 12 ounce tumblers. Enjoy.

* Step 3

Leave rind 1” thick, cut in 1” strips. Cut off green outer peel, cube organic water melon rind in 1” cubes, put in large dutch oven. Fill with water till cubes are submerged, pour water out in measuring cup and count, probably 4 cups.

* Step 4

Add 2 cups water and 2 cups apple cider vinegar with 2 cups cane sugar, 1 tsp sea salt, 4 cloves, 2 mild dried kashmiri peppers, wedges of fresh meyer lemon, pour solution over cubed watermelon rind. Stir, taste, adjust with sugar if more sweetness preferred, or with lemon juice if you want tangy. Boil 10 minutes, lid on, steep overnight, cool.

* Step 5

You can also make kimchi with the pickled watermelon rind. Add Tsp of gochujang pepper sauce per cup of watermellon rinds, stir.

* Step 6

With slotted spoon or sieve, lift cubes out of solution, drain, place on serving platter with tooth pick on top. Save pickling solution. Serve cubed rinds. If any cubes are left over, place in sterilized wide mouth quart pickling jar, kashmiri pepper and clove on bottom. Bring saved pickling solution to boil, pour over cubes, seal with lid and ring, place upside 194F degree waterbath, boil 15 minutes, cool in bath. Test for vacuum seal on lid. Store in pantry if vacuum, or in fridge.