Melon Kimchi

July 9, 2009

Melon Kimchi

Wendy McCrady, Tucson CSA

If you end up with a melon that is not as sweet as you had hoped, you can still enjoy it. One way is to sweeten it up by drizzling warmed honey over it. Another way is to turn it into a savory side dish for dinner. Makes 1 quart jar.

Not so sweet melon, peeled and seeded
2 teaspoons salt
1 tablespoon sugar
½ teaspoons ground dried red chile (from CSA)
1 tablespoon vinegar
1 small CSA onion, cut in half and sliced thinly

Cut melon into wedges about 1 ½ – 2“ wide. Cut crossways into very thin slices.
Mix salt, sugar, and chile powder in quart jar. Add vinegar and swirl to mix.
Add melon and onion slices until jar is almost full. Cap and turn upside down to mix seasoning with all of the contents. Shake to distribute through all the slices.
Chill (upright) for 3 hours before serving, shaking occasionally to distribute seasoning.

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