California Farm Watermelon Punch and Pickled Kimchi Rind

Name: California Farm Watermelon Punch and Pickled Kimchi Rind
Yield: 12 people
Cuisine: American
Ingredients: 12 pound organic seedless watermelon for 12 people, 6 pounds flesh, 6 pounds rind; For the sweet and sour pickled rind:; 1 ” square cubed watermelon rind, 12 cups; 2 cups water; 2 cups apple cider vinegar; 4 cloves; 2 mild kashmiri dried peppers; 2 cups cane sugar; 1 meyer lemon wedged; For the watermelon punch:; 24 icecream scoop size watermelon balls, 12 cups; 1 cup leaves Fresh mint; 2 bottles California Champagne; 2 bottles Sparkling Apple Cider; cubes Ice

Hobby Horseman @HobbyHorseman

California, United States

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.

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California Farm Watermelon Punch and Pickled Kimchi Rind

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Hobby Horseman @HobbyHorseman

California, United States

Ingredients

Overnight

12 people

12 poundorganic seedless watermelon for 12 people, 6 pounds flesh, 6 pounds rind
For the sweet and sour pickled rind:
1” square cubed watermelon rind, 12 cups
2 cupswater
2 cupsapple cider vinegar
California Farm Forever Apple Cider Vinegar
4cloves
2mild kashmiri dried peppers
2 cupscane sugar
1meyer lemon wedged
For the watermelon punch:
24icecream scoop size watermelon balls, 12 cups
1 cupleaves Fresh mint
2 bottlesCalifornia Champagne
2 bottlesSparkling Apple Cider
California Farm Apple Cider
cubesIce
Equipment: 1/2 cup size ice cream scoop or large spoon, 12 ounce cups, tooth picks, dutch oven, 2 glass bowls, quart pickling jar
Cost: champagne $6, sparkling cider $2 per bottle, organic water melon 50 cents per pound, other $2, $3 per person

Cooking Instructions

Overnight

1

Wash, slice watermelon in half lengthwise. Scoop out 24 balls, 1/2 cup size with ice cream scoop, set aside with juice.
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.
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.
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.
5

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

Linked Recipes

California Farm Forever Apple Cider Vinegar

California Farm Apple Cider

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Hobby Horseman @HobbyHorseman

on July 15, 2023 19:41

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.

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