Zero Waste Kimchi


Recipe Intro From choibites

We love a recipe that helps the fight against food waste! Chef Esther Choi of mokbar in NYC is saving the day with this zero waste kimchi using up everything from watermelon rinds to kale stems and turning them into a spicy, tangy condiment good for just about anything. May we suggest using some for lettuce wraps with steamed tofu, as Chef Choi showed us!

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  • Recipe Card
Prep time 30mins
Cook time 5mins
Serves or Makes: 8-10

Recipe Card


  • 1 bunch kale stems
  • 1 bunch broccoli stems, thinly sliced
  • 1 bunch radish tops
  • 1 small watermelon rind, cut into strips (white pith only)
  • 1 daikon, thinly sliced
  • Rock salt, for salting
  • 2 tablespoons sweet rice flour
  • 2 tablespoons fish sauce
  • 1 tablespoon garlic, minced
  • 4 tablespoons gochugaru
  • 2 tablespoons granulated sugar
  • 1 tablespoon sesame oil
  • Scallions, finely chopped, for garnish
  • Sesame seeds, for garnish


  • Step 1

    Season vegetables liberally with rock salt and let sit until water has drained from the vegetable and has wilted slightly, about 20 minutes. Rinse and drain well and let it dry.

  • Step 2

    In a small pot, add sweet rice flour and ½ cup water and whisk well. Turn heat to medium high and bring it to a simmer. Lower heat to a slow simmer and whisk until thick, about 5 minutes. Let it cool. Add the rest of the ingredients and mix well. Add right amount to each vegetable to make kimchi and garnish with chopped scallion and sesame seed as garnish.