Crispy and Delicious Pickled Korean Melon (Chamoe)
Easy Homemade Pickled Korean Melon Recipe
These pickled Korean melons (chamoe) are wonderfully crisp and flavorful! With a perfect balance of sweet, sour, and salty, they make an excellent side dish for any meal. Here’s a foolproof recipe that even beginners can easily follow.
Pickling Ingredients- 10 kg green Korean melons (Chamoe)
- 1 bottle (1.8L) Soju (Korean distilled spirit)
- 4 cups coarse sea salt
- 4 cups granulated sugar
- 4 cups fermented brown rice vinegar
- 2 tablespoons baking soda
Cooking Instructions
Step 1
Thoroughly cleaning the melons is key! First, wear rubber gloves and gently scrub the surface of the green Korean melons with coarse sea salt to remove any dirt or debris. Afterward, dissolve 2 tablespoons of baking soda in water and soak the scrubbed melons in this solution for 10 minutes. Rinse the melons under running water at least 3 times to ensure they are completely clean, then drain well.
Step 2
Place the cleaned melons on a colander to drain any excess water. While the melons are draining, measure out and prepare all your pickling ingredients. It’s important to remove as much moisture as possible from the melons to prevent them from becoming mushy.
Step 3
Once the melons have drained significantly, cut them in half lengthwise. Use a spoon to carefully scoop out and discard the seeds from the center. After removing the seeds, give them a quick rinse under running water and drain again. Removing the seeds allows the pickling liquid to penetrate better and helps maintain a crisp texture.
Step 4
In a clean kimchi container or a dedicated pickling jar, layer the pickling ingredients. Sprinkle a small amount of salt, then sugar, and then vinegar on the bottom. Arrange the hollowed-out melon halves snugly on top. Repeat this layering process until all the melons and pickling liquids are used. Finally, pour the entire bottle of soju evenly over the melons, ensuring they are mostly submerged. The soju acts as a preservative and helps prevent the growth of unwanted microbes.
Step 5
Seal the container tightly and let it sit at room temperature for one day. On the second day, invert the container or carefully rearrange the melons so that those at the bottom are now on top. This ensures the pickling liquid distributes evenly. After about 3 to 4 days, you’ll notice that the melons have released a lot of liquid, filling the container. Drain this liquid away. Transfer the drained pickled melons to a clean container and store them in the refrigerator. To serve, julienne the pickled melons and toss them with your favorite seasonings for a delightfully sweet, sour, and crunchy side dish. Enjoy!
