Crispy and Delicious Watermelon Rind Jangajji (Pickles)
How to Use Your First Watermelon of the Season! Sweet and Tangy Watermelon Rind Pickle Recipe
Enjoying watermelon, the quintessential summer fruit, is refreshing, but don’t discard the leftover rind! Introducing watermelon rind jangajji, a delightful pickle bursting with crisp texture and a sweet and sour flavor. Watermelon, rich in hydration, is great for relieving heat and fatigue, and its abundant potassium helps regulate blood pressure. After savoring the sweet flesh, transform the white part of the rind into a delicious side dish. You’ll be captivated by its unique charm, far surpassing the hard green rind – you might find yourself buying another watermelon just for the rind! It becomes a fantastic accompaniment to meals, its subtle watermelon aroma and tangy pickle sauce creating a delicacy even better than radish pickles. Reduce food waste and tantalize your taste buds this summer with watermelon rind jangajji. Plus, the leftover brine can be re-boiled and reused for subsequent batches, making it an economical choice.
Ingredients- 1 Whole Watermelon (approx. 8-9kg)
Watermelon Rind Jangajji- Watermelon Rind (mainly the white part) from 1 whole watermelon
- 1 cup Sugar (approx. 200g)
All-Purpose Jangajji Sauce- 900ml Watermelon Brine (sugary liquid from pickling the rind)
- 450ml Soy Sauce
- 250ml Vinegar
- 150ml Soju (or Mirin/Rice Wine)
- 3 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Lemon Juice
- 6-7 cloves Garlic (thinly sliced)
- 3 Korean Green Chilies (sliced diagonally)
- 1 Dried Shiitake Mushroom (soaked)
- 1 knob Ginger (thinly sliced)
- Watermelon Rind (mainly the white part) from 1 whole watermelon
- 1 cup Sugar (approx. 200g)
All-Purpose Jangajji Sauce- 900ml Watermelon Brine (sugary liquid from pickling the rind)
- 450ml Soy Sauce
- 250ml Vinegar
- 150ml Soju (or Mirin/Rice Wine)
- 3 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Lemon Juice
- 6-7 cloves Garlic (thinly sliced)
- 3 Korean Green Chilies (sliced diagonally)
- 1 Dried Shiitake Mushroom (soaked)
- 1 knob Ginger (thinly sliced)
Cooking Instructions
Step 1
Wash the watermelon rind thoroughly. It’s important to clean it well to remove any residual pesticides or dirt.
Step 2
Cut the watermelon in half. Then, using a knife, carefully trim off the thick green outer layer of the rind. You want to use only the white part that has a little bit of the red flesh attached.
Step 3
Cut the trimmed white rind into bite-sized pieces, approximately 3cm x 3cm squares. If you’re not confident with knife skills, aim for consistently sized pieces.
Step 4
Arrange the cut watermelon rind pieces neatly into your storage container. Pack them in snugly to fit as much as possible.
Step 5
Remove the outer green peel and any remaining red flesh, using only the white part of the rind. Cut these into manageable pieces, about 3cm x 3cm. Pack these pieces tightly into your container, filling any gaps with smaller pieces or trimmings.
Step 6
Trim off the inner red flesh and the tough outer green skin, keeping only the white part of the rind. Cut into bite-sized pieces, approximately 3cm x 3cm. Pack these pieces snugly into your container, filling any empty spaces with smaller pieces or trimmings.
Step 7
Sprinkle 1 cup of sugar evenly over the prepared watermelon rind. Mix well to ensure the rind is coated in sugar, which helps to draw out moisture. This is the initial pickling stage.
Step 8
Let the rind sit in the sugar at room temperature for about half a day (6-8 hours) to pickle. During this time, stir the mixture 2-3 times to ensure the sugar dissolves and the moisture is released evenly.
Step 9
Collect the sugary liquid that the watermelon rind releases during the pickling process. Do not discard this; it will be a key component of your jangajji sauce.
Step 10
Drain the pickled watermelon rind using a sieve, allowing excess liquid to drip away. Reserve this collected watermelon liquid to use in the jangajji sauce, along with the sugary liquid collected in the previous step.
Step 11
Now, let’s make the all-purpose jangajji sauce. In a pot, combine the reserved watermelon brine (900ml), soy sauce (450ml), vinegar (250ml), maesil cheong (3 Tbsp), lemon juice (1 Tbsp), sliced garlic, diagonally sliced Korean green chilies, soaked dried shiitake mushroom, and sliced ginger. (Add the soju/mirin later.) Bring to a boil over medium-high heat, cover, and simmer for about 10 minutes. Reduce heat and cook for another 5 minutes to allow the flavors to meld.
Step 12
Once the sauce is boiling vigorously, pour the hot jangajji sauce over the drained watermelon rind. Ensure the sauce covers the rind evenly to allow it to absorb the flavors.
Step 13
After pouring the hot sauce, gently stir to ensure the watermelon rind is well-coated and submerged in the sauce. This step is crucial for proper pickling and flavor development.
Step 14
Once cooled, transfer the watermelon rind jangajji to an airtight container and store it in the refrigerator. While it’s delicious to eat immediately, letting it chill and mature in the fridge for 2-3 days will deepen the flavors.
Step 15
As it matures, the sauce will permeate the watermelon rind, resulting in a wonderfully crisp and slightly chewy texture with a perfectly balanced sweet and sour taste. While enjoyable immediately, refrigerating it further enhances the complex flavors.
Step 16
You can enjoy the jangajji as is, or for a different twist, toss it with a little sesame oil, minced garlic, chopped green onions, and chilies. This makes for an excellent side dish or a tasty accompaniment to drinks.
